Buffalo Chicken Pizza on Naan Bread

This recipe is awesome because it’s like my two favorite food groups came together and made a baby; 

Pizza and Buffalo Chicken = Buffalo Chicken Pizza

So, I’ve never actually taken the time to make homemade pizza. I’ve done the whole frozen crust thing, or the crust in the can that pops open thing but that’s not really homemade to me. What I’m talkin’ about is making the dough from scratch and all that jazz, it just seemed a little too involved for me. I was on Pinterest one day and found these pizza recipes using naan bread as the crust.

A good lookin’ pizza, minus the hassle of making the dough? Sounds like an easy weeknight meal to me.


  • two slices of naan bread
  • one chicken breast
  • 1/3 cup Frank’s Buffalo Sauce
  • skim mozzerella cheese
  • blue cheese crumbles
  • 1 tbsp ranch dressing (non-fat or regular, whatever you’re in to)
  • one green onion, chopped
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 1/2 tsp minced garlic


  1. Pre-heat your oven to 425 degrees F.
  2. Heat the olive oil in your skillet over medium heat. While that’s heating up, cut your chicken breast into bite-sized chunks. Like the size of the chicken at Chipotle.
  3. Put the chopped chicken in a bowl and add the black pepper, stir to coat the chicken with the pepper.
  4. Add the chicken to the heated skillet, and cook until the chicken starts to turn a light brown around the edges.
  5. Add the butter, garlic, and Frank’s to the skillet, stir to combine. Once the butter has fully melted, let the mixture simmer for about a minute. It’ll start to bubble and thicken a teeny bit.
  6. After a minute has passed, remove the mixture from heat and pour half on one naan bread and the other half on the other slice. Spread the chicken and sauce out but make sure you leave enough room on the edges so you have a crust.
  7. Drizzle the ranch dressing onto both pizzas.
  8. I didn’t measure the cheese, I just took a handful and sprinkled it on. I have baby hands, so if your hands are on the larger side, start with a little cheese and add more as you go. Sprinkle the mozzarella on first and then add the blue cheese crumbles.
  9. Since the naan bread is pretty soft, I put both pizzas on a pizza tray, it has holes on the bottom so it still allows the crust to get kind of crispy. If you like your pizza on the crispier side you can put the pizzas directly on the oven rack. Just be careful that you don’t flop them around and your pizza toppings go everywhere.
  10. Cook at 425 degrees F for 10 minutes. (Could be a minute or two more or less depending on your oven) The pizza is ready to take out once the edges of the naan bread or brown and slightly crispy.
  11. Top with the chopped green onions and enjoy!

The naan bread made an awesome crust, I liked it way better than frozen pizza crust or canned crust that I’ve used in the past.

Whoever came up with this whole naan pizza idea should be given some sort of award. It’s genius.

Funny story. I made a huge mistake in making this pizza while I was extremely hungry, then I had to photograph the pizza while still being extremely hungry. Somehow I made it through, but this pizza looked and smelled delicious so it was quite the task to not take a bite as soon as I took them out of the oven.

But don’t worry, after I took the pictures I taste tested the entire pizza just to make sure it was as delicious as it looked and smelled. It was.

Now I can not wait to come up with some more naan pizza combos for y’all!

What’s your favorite pizza? Corey is all about meat lovers and unless buffalo chicken pizza is an option I normally go for veggie.

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  • Reply
    March 14, 2017 at 7:09 pm

    This looks so good! I’m going to have to try this.

    • Reply
      Maggie Lois
      March 14, 2017 at 8:04 pm

      Thank you, let me know how you like it, it’s so yummy and easy!

  • Reply
    March 19, 2017 at 5:08 pm

    Yum, we LOVE buffalo chicken and I know my kids would love it on Naan bread. Thanks for sharing your recipe on Merry Monday. Pinned.

    • Reply
      Maggie Lois
      March 19, 2017 at 8:48 pm

      Thank you so much!

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