Pin My roommate Sarah came home one Tuesday with a bag of garlic naan from the Indian market down the street, and I immediately thought: why hasn't anyone turned this into pizza? That night, we raided the fridge for leftover rotisserie chicken, threw together some Caesar dressing from a bottle we had hanging around, and created something that felt both completely familiar and oddly new. The garlic naan's soft, pillowy texture with those crispy edges became the perfect canvas for creamy Caesar chicken and melted cheese, and suddenly we had a weeknight dinner that tasted like we'd actually planned it.
I made these for a small dinner party last spring, and my friend Marcus, who's usually skeptical about fusion food, went completely quiet after his first bite—the good kind of quiet. He asked for the recipe before dessert even came out, which I took as the ultimate compliment. Now whenever he comes over, he texts ahead asking if we're making "those Caesar naan pizzas again," so I've learned to keep garlic naan stocked in my freezer just in case.
Ingredients
- Cooked chicken breast (2 cups, shredded or diced): This is your protein anchor, and using pre-cooked chicken (rotisserie works beautifully) means you're halfway to dinner before you even start.
- Caesar dressing (1/4 cup for chicken, 2 tablespoons for lettuce): The soul of this pizza, binding everything together with that tangy, umami-rich flavor—store-bought is totally fine here.
- Lemon juice (1 tablespoon): A small squeeze that brightens the chicken and prevents the whole thing from feeling heavy.
- Black pepper (1/2 teaspoon for chicken, extra for topping): Don't skip this; it adds a subtle bite that makes you taste each layer.
- Garlic naan breads (4 large, store-bought or homemade): These are non-negotiable—they give you that pillowy interior and crispy edges you'd never get from regular pizza dough.
- Mozzarella cheese (1 cup, shredded): The melting workhorse that holds everything together and gets those gorgeous golden bubbles.
- Parmesan cheese (1/4 cup, grated): A sharper note that cuts through the richness and adds a salty, nutty depth.
- Olive oil (1 tablespoon): Just enough to give the naan edges a chance to crisp up in the oven without drying out.
- Romaine lettuce (2 cups, chopped): Added after baking so it stays crisp and cold—this textural contrast is what makes the whole thing work.
Instructions
- Get your oven ready and set the stage:
- Preheat your oven to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup the easiest part of your evening. Think of this as putting on your apron before things get interesting.
- Dress your chicken with intention:
- In a bowl, toss your cooked chicken with Caesar dressing, lemon juice, and black pepper, making sure every piece gets coated evenly. This is where the flavor actually happens—don't rush it or skip any of it.
- Prepare your naan canvas:
- Arrange the garlic naan breads on your prepared baking sheet and brush each one lightly with olive oil, which helps them crisp up and brown beautifully. You're aiming for a light touch here, not a drench.
- Build your pizza base:
- Distribute the Caesar-dressed chicken evenly over each naan bread, then sprinkle both mozzarella and Parmesan generously across the top. The cheese should cover most of the chicken so it gets all melty and creates those little golden pockets.
- Bake until bubbly and golden:
- Slide everything into your preheated oven for 10-12 minutes, watching until the cheese is melted and bubbling and the naan edges turn golden brown. You'll know it's done when your kitchen smells like garlic and melted cheese in the best possible way.
- Prepare your fresh finishing touch:
- While the pizzas bake, toss your chopped romaine with the remaining 2 tablespoons of Caesar dressing in a separate bowl. This keeps it crisp and ready to add the moment the pizzas come out.
- Finish and serve:
- Remove the pizzas from the oven and immediately top each one with the dressed romaine and a final grind of black pepper. Slice and serve while everything is still warm, which is when the contrast between hot cheese and cool lettuce really shines.
Pin There's something almost meditative about watching the cheese bubble and brown while the naan edges turn golden, knowing that in just a few minutes you're going to have something that tastes both elegant and completely approachable. My partner calls this "cheating on pizza night" in the best way—it feels fancy but requires zero pizza-making skills, which is exactly why it keeps showing up on our table.
Why This Works as a Weeknight Dinner
The genius of this recipe is that it plays with textures and temperatures in a way that keeps things interesting: the warm, crispy naan and melted cheese contrasting with cool, crisp romaine creates a bite that feels dynamic. You're not just eating bread and cheese; you're experiencing layers that all depend on each other. I've made versions with different lettuces, different cheeses, and even swapped the chicken for shrimp once, and every iteration felt completely different because the structure stayed solid.
Variations That Actually Work
Once you understand how these pizzas are built, you can play with them endlessly. I've added crispy bacon bits (which my dad insists makes everything better), tossed in roasted red peppers, and even tried a sprinkle of red pepper flakes for heat—all of which elevated things without disrupting the core magic. The beauty is that you can customize each pizza individually if people have different preferences, which means less arguments at the dinner table and more flexibility for picky eaters.
Storage and Make-Ahead Tips
You can prep the dressed chicken and cut your romaine hours ahead, which means the actual assembly takes maybe five minutes. The baked pizzas are best eaten immediately, but I've reheated leftovers the next day by wrapping them in foil and warming them at 350°F for about five minutes—they're not quite the same as fresh, but they're still pretty good. One final thing: if you can get quality garlic naan from an Indian bakery near you instead of the frozen section, do it—it makes a noticeable difference in both texture and flavor.
- Make the Caesar-chicken mixture and chop your romaine up to 6 hours ahead and store separately in the fridge.
- Assemble and bake just before serving to keep the naan edges crispy and the lettuce from wilting.
- Leftovers keep for a day or two, though they're best reheated gently rather than eaten cold from the fridge.
Pin This recipe proved to me that you don't need a traditional kitchen or fancy techniques to make something that feels special—sometimes the best meals come from looking at what you have and seeing unexpected possibilities. Keep this in your back pocket for nights when you want something that feels restaurant-quality but tastes like home.
Recipe FAQ
- → Can I make these ahead of time?
Prepare the dressed chicken and shredded lettuce in advance. Assemble and bake the naan pizzas just before serving for optimal texture and warmth.
- → What type of chicken works best?
Rotisserie chicken or leftover grilled chicken breast works perfectly. The key is shredding or dicing it into bite-sized pieces for even distribution.
- → Can I use different bread?
Pita bread, flatbread, or even pizza dough cut into small rounds can substitute for naan. Adjust baking time as needed based on bread thickness.
- → How do I store leftovers?
Refrigerate assembled but unbaked pizzas separately from lettuce. Reheat in a 375°F oven until cheese melts, then top with fresh romaine.
- → Can I make this vegetarian?
Replace chicken with roasted chickpeas, grilled halloumi, or marinated tofu. The Caesar flavors still shine through beautifully.