THE RECIPE JOURNAL · Main Course
Buffalo Chicken Pizza using Naan
This easy recipe combines spicy buffalo chicken with crispy naan for a quick and delicious twist on pizza night. Perfect for a cozy dinner or game day snack, it’s packed with bold flavors everyone will love.
FROM THE KITCHEN • Buffalo Chicken Pizza using Naan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium and give the grate a quick oiling so nothing sticks. While it’s warming up, season your chicken with Cajun spices. Grill the chicken for about 5 to 10 minutes on each side until it’s cooked through and no longer pink inside. Once done, take it off the grill and let it rest for a few minutes before chopping it into bite-sized pieces.
02
Step 2
Next, mix together the cream cheese, sour cream, half-and-half, Parmesan, rosemary, garlic, and a bit of black pepper until you have a smooth white sauce. Spread this sauce evenly over the naan bread, then top with the chopped chicken and some crumbled feta. If you have any sauce left, pop it in the fridge for later.
03
Step 3
In a small bowl, whisk Buffalo sauce with melted butter, tomato paste, smoked paprika, and a pinch of nutmeg. Drizzle this mixture over your naan pizzas for that classic spicy kick.
04
Step 4
Keep the grill going and warm the pizzas on it for about 5 minutes until everything’s heated through. Then, move the pizzas to your oven’s broiler set about 6 inches from the heat. Let them broil for another minute or so, just until the tops turn golden and bubbly. Serve right away and enjoy!
Why you’ll love it
This dish combines the spicy, tangy flavors of buffalo chicken with the soft, chewy texture of naan bread. It’s quick to make and perfect for a casual meal or game day snack. Plus, it’s a fun twist on traditional pizza that everyone will enjoy.
How to serve
Serve with a side of cool ranch or blue cheese dressing to balance the heat. A fresh green salad or celery sticks make great accompaniments and add a refreshing crunch to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to keep the naan crisp instead of using the microwave, which can make it soggy.
