Chicken Pesto Pizza

This pizza got rave reviews from my husband and kids alike. I picked up the recipe at Blog Chef, then made a few modifications.

Ingredients:
4 pieces of naan bread (can be bought already prepared, or see recipe below to make at home)
2 cups shredded cooked chicken
1 (6 ounce) jar artichoke hearts (drained)
½ cup shredded mozzarella cheese

Basil Pesto Sauce-
1 cup fresh basil leaves (packed)
1 garlic cloves
1/8 cup pine nuts
1/3 cup extra virgin olive oil (divided)
Salt and pepper (to taste)
¼ cup grated Parmesan cheese

Step 1: To make basil pesto- Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/3 cup of oil and blend until smooth. Season with salt and pepper. Stir in the cheese and set aside.
Step 2: Preheat the oven to 450 degrees. Divide the pesto four ways, and spread over each piece of naan. Arrange chicken and artichoke hearts over the sauce. Top with mozzarella cheese.
Step 3: Bake for 5-10 minutes (on a pizza stone, if you have one, or on a baking sheet if you don't) or until the cheese has melted.

I made this recipe pretty much exactly as above, but as we were eating we thought of several additional toppings that would be delicious:

Sun dried tomatoes (either packed in oil, or soaked from dry)
Mushrooms (fresh, marinated, or canned)
Kalamata olives

You could easily add these toppings, omit the chicken, and have a fantastic vegetarian meal.

If you want to make your own naan bread, here's a great recipe for it:

Naan Bread

2 3/4 cups flour, (either white or whole wheat) plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt or sour cream
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into oval shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan, then follow instructions as above.