Nashville Hot Chicken Naan Pizzas.
Prep time.
10.
Cook time.
18-22.
Turn up the heat with these Nashville Hot Chicken Naan Pizzas—crispy chicken tossed in a buttery, spicy sauce layered over creamy ranch and melty cheese on warm Stonefire® Naan. Finished with tangy pickles, fresh red onion, and a drizzle of hot honey, every bite hits the perfect balance of heat, crunch, and cool.
Ingredients.
2–4 Stonefire® Naan (original or garlic, both work)¼ of a cup ranch dressing4–6 frozen chicken tenders/fingers, chopped into pieces 1–1½ cups shredded mozzarella (or mozzarella + cheddar mix)3 tbsp. butter, melted1–2 tsp. cayenne (start low unless you’re brave)1 tsp. smoked paprika1 tsp. brown sugar½ tsp. garlic powder½ tsp. chili powderPinch of salt¼ of a small red onion, very thinly slicedDill pickle slicesHot honey.
Directions.
Bake or air fry your chicken tenders according to package directions until very crispy. Cut into bite-sized pieces.In a small bowl, whisk together melted butter, cayenne, paprika, brown sugar, garlic powder, chili powder, and salt. Toss the hot chicken pieces in the sauce until coated and glossy.Preheat oven to 425°F. Place naan on a sheet pan. Add a layer of ranch, cheese and hot chicken pieces. Bake for 8–10 minutes until cheese is melted and edges are golden and a little crisp.Once the pizza is taken out of the oven, top with red onion, dill pickle slices and drizzle the hot honey.
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