- 4 mini naan slices - ½ cup basil nut-free pesto* - ½ cup Parmesan or mozzarella cheese - 1/3 cup diced tomatoes - 4 oz cooked chicken, diced - ½ red bell pepper, diced * You can also use storebought pesto.
If using the oven, preheat oven to 375 degrees. Place mini naan breads on sheetpan with a thin layer of pesto.
Add layer of parmesan cheese, followed by diced chicken and vegetables. Top with more parmesan cheese.
If using the toaster oven, toast for 3-6 minutes, or until cheese starts to melt. If using the oven, bake for 5-7 minutes, or until the cheese starts to melt.
ENJOY!