Sacks Kitchen / Recipe
Easy Freezer Pizza Night
Turn naan or flatbreads into crisp, cheesy chicken pizzas with two freezer-friendly topping options and a bright finish of peppers, onion, and herbs.
Prep
15 min
Cook
18 min
Serves
4
Oven
425 F
Shop this recipe
Use sliced chicken strips for a classic pizza or popcorn chicken for a fun bite-size version.
Ingredients
- 4 naan breads or medium flatbreads
- About 500 g Classic Chicken Strips or Popcorn Chicken
- 3/4 cup pizza sauce
- 2 cups shredded mozzarella
- 1 small sweet pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/3 cup sliced pickled jalapenos, optional
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- Dried oregano or Italian seasoning
- Fresh parsley or basil, to finish
Quick hot-honey drizzle
- 2 tablespoons honey
- 1 teaspoon hot sauce, or to taste
Method
- Heat the oven. Place two large baking sheets in the oven and preheat to 425 F (220 C). Preheating the pans helps the bottoms turn crisp.
- Cook the chicken. Prepare the chicken strips or popcorn chicken according to the package directions until hot and crisp. Slice strips into bite-size pieces.
- Prepare the crusts. Brush both sides of each naan lightly with olive oil. Carefully place them on the hot baking sheets and bake for 3 minutes.
- Add the toppings. Spread each naan with pizza sauce, leaving a narrow border. Add mozzarella, chicken, pepper, red onion, jalapenos, Parmesan, and a pinch of oregano.
- Bake. Return to the oven for 8 to 10 minutes, rotating the pans halfway through, until the cheese bubbles and the edges are deeply golden.
- Finish. Stir honey and hot sauce together. Drizzle lightly over the pizzas, add fresh herbs, rest for 2 minutes, then slice.
Crispier crust
Do not overload the flatbreads with sauce. A hot pan and a light layer of toppings give the best crisp edge.
Family setup
Set out both chicken options and let everyone build a personal pizza. Keep spicy toppings and hot honey on the side.
Leftovers
Refrigerate for up to three days. Reheat on a preheated tray at 400 F until the bottom is crisp and the centre is hot.
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