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BBQ Chicken Naan Pizzas

Naan pizza with BBQ chicken pizza flavors—grilled until the bottom is crispy and the mozzarella melts into gooey layers. Topped with fresh red onion, cilantro, and a ranch drizzle for an easy grilled flatbread dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Fusion
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Naan base
  • 4 naan breads
BBQ chicken topping
  • 1.5 cup cooked chicken, shredded
  • 1 cup BBQ sauce
  • 2 cup mozzarella cheese, shredded
  • 0.5 medium red onion, thinly sliced
  • 0.25 cup cilantro, chopped
  • 1 ranch dressing for drizzling Use to taste.

Equipment

  • 1 grill

Method
 

Make BBQ chicken
  1. Toss shredded cooked chicken with BBQ sauce until evenly coated. Let it sit while you set up the grill so the chicken stays saucy.
Grill the naan pizzas
  1. Place naan breads on the grill over medium heat. Cook until the surface firms and the bottom starts to toast, about 1-2 minutes.
  2. Top each naan with BBQ chicken, then layer mozzarella cheese and red onion. Arrange toppings so they sit flat for even melting.
  3. Close the grill lid and cook for 5-8 minutes until the cheese melts and the bottom is crispy. Visual cue: cheese should bubble and edges should look browned.
Finish and serve
  1. Remove the grilled naan pizzas from the grill. Let them cool for 1 minute so the cheese sets slightly for cleaner slices.
  2. Top with fresh cilantro and drizzle with ranch dressing. Visual cue: cilantro should look bright green and ranch should lightly pool on the cheese.
  3. Slice and serve immediately. Serve while cheese is still stretchy.

Notes

Pro tip: keep the grill at steady medium heat and don’t overload toppings—this helps the bottoms crisp within the 5-8 minute melt window. Refrigerate leftovers in an airtight container up to 3 days; reheat on a grill or in a hot skillet for best texture (freezing not recommended because naan can turn tough). For a lighter option, use part-skim mozzarella and swap ranch for Greek yogurt ranch.