Delicious personal sized pizza made with grilled chicken breast, eggplant, zucchini, red pepper and a base of pesto. Make on naan bread or pizza crust.
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Servings: 4pizzas
Ingredients
4tbspolive oil
1tspthyme
1tbsporegano
1tspsalt
1/2tspblack pepper
2garlic cloves, minced
2boneless skinless chicken breasts
2zucchini
1largeeggplant
1red pepper
4naan or personal sized pizza shells
1/4cuppesto sauce
1 1/2cupgrated mozzarella
Instructions
Mix together the oil, spices and garlic in a small bowl.
Place the two chicken breasts in a dish with sides. Pour half the mixed marinade over the chicken. Flip so all sides are coated in the marinade. Cover with plastic wrap and place in the fridge for a couple hours.
Slice the zucchini lengthwise to make 1/4 inch strips. Cut the eggplant to make 1/4 inch rounds. Core and halve the red pepper.
Fire up the grill and bring it to a medium high heat.
Place the chicken breasts on the grill and cook till they reach an internal temperature of 165F/73.8C.
Place the veggies on the grill and flip after the cook for a few minutes. While they are on the grill, brush the veggies with remaining marinade.
Bring the chicken and veggies to room temperature. Chop into smallish sized chunks.
Preheat oven to 425F/218C.
Spread pesto sauce on the naan bread. Top with the chicken, eggplant, zucchini and red peppers. Sprinkle with grated mozzarella.
Bake in the oven for 7-10 minutes or until the cheese in just starting to bubble and the edge of the naan bread is browned.