Last year, while I was on vacation in L.A. to see my favorite band in concert, I had lunch at a place called Pizza Rustica and I had their Chicken Parmesan Pizza. Oh-em-gee, it was one of the best pizzas. It started a new craze for me . . . putting crispy chicken on top of pizza (enter Crispy Chicken and Roasted Garlic Pizza). Life changing :)
If you have a pizza stone (I HIGHLY recommend purchasing one if not), then I would cook your flatbread on that. My pizza stone split straight down the center last time I used it and it was a sad day. Over the years, it had gotten very "seasoned" and made some ah-mazing pizzas.
Since I haven't gotten a new one yet, I cooked this on a baking sheet. Still tasty, but the bottom doesn't get as crisp.
This pizza is delicious and it's perfect for a week night.
(Printable Recipe) or (Printable Picture)
1 pkg. Stonefire Naan Bread (2 flatbread per package)
2/3 c. marinara sauce
1/2 tsp. Italian seasoning
1 c. Mozzarella or Monterey Jack cheese, shredded
4 breaded chicken tenders, cooked and sliced
(I use Tyson Panko Crusted Chicken Tenders)
2 Tbl. Parmesan cheese
1 Tbl. fresh parsley, chopped
Preheat oven to 425 degrees. Spread marinara sauce over the top of each flatbread. Sprinkle with Italian seasoning and shredded cheese and top with the sliced chicken. Bake for 5-10 minutes or until cheese is melted and bubbly. Remove from oven and top with Parmesan cheese and chopped parsley. Slice and serve. Serves: 2
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