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Naan Pizzas with Chicken and Sundried Tomato Pesto Valli

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

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.

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