Recipe
Naan Pizzas with Chicken and Sundried Tomato Pesto Valli
Ingredients
4 naan breads
1/3 cup Valli Sundried Tomato Pesto
1 340 g container of bruschetta
2 cups diced cooked chicken
1-1/2 cups shredded mozzarella
1 tbsp of balsamic vinegar coulis
Preparation
1. Preheat barbecue to medium-high (about 220°C – 425°F).
2. Brush naan breads with pesto. Top with bruschetta and chicken, then cover with mozzarella.
3. Place pizzas on hot, oiled barbecue grill. Cook for 1 minute.
4. Turn off the burners on one side of the barbecue. Place pizzas on the grill over the turned-off burners for indirect cooking. Close lid and cook for 8 to 10 minutes, until cheese is melted.
5. Just before serving, drizzle pizzas with balsamic vinegar.
