Naan bread is a favorite of mine - add in marinara sauce, cheese, fresh veggies, a bit of raspberry balsamic - sign me up! The first time I made this, the raspberry happened by accident because it was all I had on hand… and I never went back.
THE INGREDIENTS
// serves 2 //
4 pieces mini naan bread
1/2 cup marinara sauce (my favorite is Costco’s Kirkland brand)
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken (canned works fine)
Bruschetta Salad
1/3 cup diced tomatoes
1/3 cup diced english cucumbers
1 tbsp olive oil
Dash of salt and pepper
Pinch of dried basil
Toppings
2 tbsp raspberry balsamic glaze
(this one
is my favorite)
Grated parmesan cheese (optional)
THE PROCESS
Turn your oven to its hightest broil setting.
Line a baking sheet with parchment paper, a silicon baking mat, or spray with cooking spray.
Place the four naan bread pieces on the cookie sheet, then spread 1/4 cup marinara on each one. Sprinkle 1/4 cup mozzarella cheese on top of the sauce.
Top each pizza with 1/4 cup shredded chicken, then place in the oven to broil for 3-5 minutes or until the cheese is melted.
In a small bowl, combine the tomatoes, cucumbers, olive oil, salt, pepper, and basil. Distribute evenly between the pizzas.
Evenly spread the raspberry balsamic glaze and parmesan cheese (if desired) over the pizzas.
Enjoy!
// Adapted from and inspired by a recipe found in Clean Simple Eat’s free week of their Summer Meal Plan //