My quick and easy white chicken pizza is the perfect lunch, snack, or dinner to make when I don’t want to do much cooking. I use leftover chopped cooked chicken, jarred Alfredo sauce, and store-bought naan bread to create this yummy pizza. Topped with Gouda cheese, tomatoes, bacon, and green onions, it’s creamy, smoky, and savory. My kids love this chicken naan pizza!
Naan Bread Chicken Pizza with Alfredo Sauce
I love homemade white chicken pizza, but making the dough can be a chore, and even stretching store-bought dough is sometimes more than I want to do. But once I spotted these pre-made Stonefire naan breads (not sponsored) at the supermarket, I was sold. They have the perfect fluffy texture and hold up well to sauce and toppings.
I topped my chicken naan pizza with store-bought Alfredo sauce and leftover chicken, but you can also use the sauce from my homemade chicken Alfredo recipe and cook up some chicken on demand if needed.
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Avoid a Watery Pizza!
Roma tomatoes are notoriously watery, and they can easily cause your sauce to turn runny and the crust to go gummy. To avoid this, I like to deseed them first. But if they still seem wet, chop them, then place them in a colander set over the sink sprinkled with salt for 5 minutes while you prep the rest of the pizza toppings. This will help draw out and drain off excess moisture. Pat them dry with a paper towel, then add them to your pizza for a sog-free pie!
White Chicken Pizza
Ingredients
- 4 naan flatbreads (such as Stonefire)
- ½ cup Alfredo sauce
- 2 cups freshly shredded gouda cheese (*)
- 2 cups chopped cooked chicken breast (**)
- 2 Roma tomatoes (diced)
- 2 green onions (sliced)
- 6 tablespoons cooked crumbled bacon (***)
Instructions
- Preheat oven to 350℉.
- Place the naan flatbreads on two baking sheets. Spread each with 2 tablespoons of Alfredo sauce.
- Sprinkle each with ½ cup gouda cheese, ½ cup chopped cooked chicken, 1½ tablespoons cooked crumbled bacon, chopped tomatoes, and green onions.4 naan flatbreads, ½ cup Alfredo sauce, 2 cups freshly shredded gouda cheese, 2 cups chopped cooked chicken breast, 2 Roma tomatoes, 2 green onions, 6 tablespoons cooked crumbled bacon
- Place pans in oven and cook for 15 minutes. Serve immediately.
Notes
- Optionally bake the naked naan in the oven for 3-5 minutes before adding any toppings to prevent a soggy pizza.
- Cook your pizza on the lowest oven rack to ensure the bottom gets nice and toasty.
- If your pizza is turning out too wet, try deseeding the tomatoes first, or swap for sun-dried tomatoes for a drier topping.
- For a bit of contrast, add a pinch of crushed red pepper flakes over the Alfredo sauce, or squeeze a bit of fresh lemon juice over the pizza right after it comes out of the oven.
- I like adding the white and light green parts of the green onions to the pizza while it bakes, but I usually wait to add the dark green parts until after it comes out of the oven so they don’t burn.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make White Chicken Pizza Step by Step
Prep: Gather up the short list of ingredients needed to make these white chicken personal pizzas. Preheat your oven to 350°F. If you don’t have any cooked chicken on hand, bake two chicken breasts at 350℉ for 25 minutes, or pan sear for 6-8 minutes, until cooked through to 165°F. If you aren’t using store-bought crumbles, chop raw bacon into bite-sized pieces and cook in a skillet over medium-high heat for 8-10 minutes until crispy. Chop the chicken breast, dice the tomatoes, and slice the green onions.
Sauce the Pizzas: Place 4 naan flatbreads on two baking sheets. Spread each flatbread with 2 tablespoons of Alfredo sauce (½ cup total). Don’t spread all the way to the edges; leave a little space for the crust!
Top the Pizzas: Sprinkle each naan flatbread with ½ cup of shredded gouda, ½ cup of chopped cooked chicken, ½ of a chopped Roma tomato, 1½ tablespoons of crumbled cooked bacon, and ½ of a chopped green onion.
Bake the Pizzas: Bake your white chicken naan pizzas in the preheated oven on the lowest rack for 15 minutes, or until the cheese has melted, the toppings are warmed through, and the crust is crispy. Let rest for 3-5 minutes to allow the cheese to set, then cut each pizza into 6 or 8 pieces and serve.
How to Store, Freeze, and Reheat
Store leftover white chicken pizza in an airtight container in the fridge for up to 3 days. To keep it crispy, I recommend reheating in the air fryer or oven. Let the naan chicken pizza fully cool to room temperature prior to freezing in an airtight container for up to 3 months!
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