Dinner inspiration
Quick Pizza
Slice over naan with pizza sauce, mozzarella, peppers and red onion. Built around Chicken Strips, with clear prep, reliable sequencing and practical make-ahead notes.
Step by step
Method
- 01
Heat the oven and cook the chicken
Heat the oven to 425°F (220°C). Prepare the Chicken Strips according to the package directions, stopping one to two minutes early because it will finish with the assembled dish.
- 02
Prepare the base
Arrange four naan breads in one even layer on a parchment-lined sheet pan or oven-safe platter. An even layer gives the centre and edges the same crisp finish.
- 03
Add sauce carefully
Distribute the tomato pizza sauce in small spoonfuls rather than one heavy layer. This keeps the base crisp while spreading flavour throughout.
- 04
Layer the toppings
Add the chicken, thinly sliced sweet peppers and red onion and half of the shredded mozzarella and torn basil. Keep delicate or cold ingredients aside until after baking.
- 05
Bake until finished
Bake until the base is crisp, the chicken is hot throughout and any cheese is fully melted, about 5 to 8 minutes. Rotate the pan once for even colour.
- 06
Finish and portion
Add the reserved fresh toppings and remaining shredded mozzarella and torn basil. Let the dish stand for 2 minutes, then portion so every serving gets chicken, crunch and sauce.
Cook with confidence
Notes that make it work
Preparation directions vary by product and appliance. Use the current package as the authority for cooking temperature and time.
Rest the cooked chicken briefly and add wet sauces as late as possible so crisp coatings and grilled surfaces keep their character.
Wash and cut the produce, mix the sauce and prepare the base in advance. Cook the chicken closest to serving time.
Cool leftovers promptly, refrigerate in sealed containers and follow current food-safety guidance when reheating and serving.
