Save The smell hit me before I even opened the oven: garlic from the naan, smoky heat from the enchilada sauce, and that unmistakable sharp tang of melting cheddar. I was trying to use up leftover naan and some shredded chicken, and I thought, why not treat it like a pizza base? The result was so unexpectedly good that my husband asked if we could skip our usual Friday pizza order. Now these fusion pizzas show up on our table at least twice a month, and I never get tired of them.
I made these for a group of friends who couldnt agree on whether to order Indian or Mexican takeout. Instead of choosing, I combined both, and the room went quiet except for the sound of chewing. One friend kept saying she couldnt believe how well the flavors worked together, and another asked if I was secretly running a test kitchen. Honestly, it was just a happy accident that turned into one of my most requested dishes.
Ingredients
- Garlic naan breads: The garlicky, buttery base does half the work for you, and it crisps up beautifully in a hot oven without drying out.
- Enchilada sauce: Go for red if you want smoky depth, green if you prefer tangier brightness, and dont be shy with it because it keeps the chicken moist.
- Cooked chicken breast: Rotisserie chicken is your best friend here, saving you time and adding extra seasoning you didnt have to think about.
- Cheddar cheese: It melts into those bubbly, golden puddles that make every bite satisfying, and its sharpness balances the sauce.
- Jalapeños: Fresh slices give you little pops of heat and a crisp bite that cuts through all the richness.
- Fresh cilantro: A handful scattered on top brings a bright, herbal note that ties the whole fusion concept together.
- Sour cream or Greek yogurt: A cool drizzle at the end rounds out the spice and adds a creamy contrast.
- Lime wedges: A squeeze of lime right before eating wakes up every flavor on the pizza.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so the naan doesnt stick. A hot oven is key to getting crispy edges without overcooking the toppings.
- Lay out the naan:
- Arrange all four naan breads on the sheet, making sure they have a little space between them for even heat circulation.
- Spread the sauce:
- Spoon about 1/4 cup of enchilada sauce onto each naan, spreading it almost to the edges but leaving a thin border. Dont skimp here, the sauce is what makes this feel like enchiladas.
- Add the chicken:
- Scatter the shredded or diced chicken evenly over the sauce, making sure every slice gets some protein.
- Pile on the cheese:
- Sprinkle the cheddar generously over the chicken, letting it fall into all the gaps. The cheese will melt down and bind everything together.
- Top with heat:
- Scatter the jalapeño slices (and red onion if youre using it) across the cheese, distributing them so every bite has a chance at some spice.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for the cheese to bubble and the naan edges to turn golden and crisp.
- Finish and serve:
- Pull the pizzas out, scatter fresh cilantro on top, and drizzle with sour cream or yogurt if you want. Serve them hot with lime wedges on the side for squeezing.
Save My kids now ask for these on nights when they want something fun but I dont want to spend an hour in the kitchen. Watching them fold the naan like a taco and take huge bites while cheese stretches between their hands reminds me that the best meals dont have to follow any rules. Its become our go to for easy comfort that feels a little adventurous.
Choosing Your Cheese
Cheddar is my default because it has that sharp, bold flavor that holds up against the enchilada sauce, but Monterey Jack melts even smoother and adds a mild creaminess. Ive also mixed in a little mozzarella when I want extra stretch and a milder backdrop for the spice. If you have pepper jack on hand, go for it, because the built in heat makes the whole pizza feel even more alive.
Making It Your Own
Ive swapped the chicken for black beans and corn when I wanted a vegetarian version, and it was just as satisfying with a little extra cumin stirred into the beans. Roasted bell peppers and zucchini work beautifully too, especially if you toss them with a bit of olive oil and salt before layering them on. One time I used leftover carnitas instead of chicken, and it turned into the best mistake of the week.
Serving and Storing
These pizzas are best straight out of the oven when the cheese is still molten and the naan is at its crispiest. If you have leftovers, wrap them tightly and keep them in the fridge for up to two days, then reheat in a hot skillet instead of the microwave to bring back that crispy bottom. I like to serve them with a simple side salad or some tortilla chips and guacamole to round out the meal.
- Slice them into wedges or quarters depending on how hungry everyone is.
- Set out extra lime wedges, hot sauce, and sour cream so people can customize their own bites.
- If youre feeding a crowd, double the recipe and use two baking sheets, rotating them halfway through for even baking.
Save This recipe taught me that fusion cooking doesnt have to be complicated or pretentious, sometimes the best dishes come from throwing together what you love and seeing what happens. I hope these pizzas become as much of a staple in your house as they are in mine.
Recipe FAQs
- → Can I make these pizzas ahead of time?
Prepare all toppings in advance and store separately. Assemble and bake just before serving for the crispiest naan texture. Leftovers reheat well in a 350°F oven for 5-7 minutes.
- → What's the best chicken to use?
Rotisserie chicken works perfectly for convenience. Alternatively, poach or bake chicken breasts seasoned with cumin and chili powder for enhanced flavor integration.
- → How can I make these vegetarian?
Replace chicken with black beans, roasted sweet potatoes, or sautéed bell peppers and onions. The enchilada sauce and cheese provide plenty of protein and savory depth.
- → Which enchilada sauce works best?
Red enchilada sauce offers classic Tex-Mex flavor, while green tomatillo-based sauce provides tangier brightness. Both complement the garlic naan beautifully—choose based on preference.
- → Can I freeze assembled pizzas?
Assemble unbaked pizzas and freeze flat on parchment paper. Once solid, transfer to freezer bags. Bake from frozen at 425°F for 15-18 minutes, adding 2-3 minutes if needed.
- → What other toppings work well?
Diced tomatoes, black olives, corn kernels, or pickled red onions add wonderful texture and flavor. A squeeze of fresh lime juice before serving brightens all the rich elements.