Rotisserie Chicken Naan Pizza with Spinach, Queso Fresco, & Fire-Roasted Tomato-Mango Chutney Sauce
45 minutes
Serves: 4
These flatbread pizzas are great for a unique weeknight supper—the vinegary-sweet chutney zips up the chunky tomato sauce and melds beautifully with the salty cheese. If you have trouble finding queso fresco substitute some crumbled feta cheese. Ambitious Kitchen created this recipe from an ingredient list submitted by Angela S., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
Ingredients
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes with juices
- 1/2 cup mango chutney
- 2 (4-1/2 ounces each) whole-grain naan flatbreads
- 1 cup shredded Just Bare® Deli Rotisserie Chicken
- 1 cup fresh baby spinach leaves
- 1 cup (4 ounces) crumbled queso fresco cheese
- Coarse salt and freshly ground pepper to taste
Instructions
- Heat oven to 400°F. Line a large baking sheet with parchment paper. Mix tomatoes and chutney in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until thickened. Cool 5 minutes.
- Meanwhile, place naan on prepared baking sheet. Spread sauce over naan. Top with chicken, spinach, and cheese. Season with salt and pepper.
- Bake 10 to 15 minutes or until edges are golden brown and cheese is melted.