2 whole wheat naan breads
3 tbsp basil pesto
1 cooked skinless chicken breast, shredded
4 artichoke hearts, roughly chopped (about ½ cup)
2 tbsp sliced kalamata olives
¼ cup grated Parmesan or Romano cheese
6 basil leaves, thinly sliced
2 tbsp minced flat-leaf parsley
Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
Transfer the pizzas to a cutting board and let rest for a few minutes before cutting.
Sprinkle the basil and parsley over top. Slice the pizzas in to quarters. Serve.