Naan Pizza with Buffalo Chicken

Why This Recipe Is So Good

This dish combines the best of two worlds—soft, chewy naan bread with spicy, tangy buffalo chicken. It’s quick to make and full of flavor, perfect for a casual weeknight meal or a game day snack. The balance of creamy cheese and zesty sauce makes every bite satisfying.

Step 1

Heat your outdoor grill to medium and lightly oil the grates so nothing sticks. Season the chicken with Cajun seasoning, then grill it for about 5 to 10 minutes on each side until it’s cooked through and no longer pink inside. Once done, take the chicken off the grill but keep the grill on. Let the chicken rest for a few minutes, then chop it into small pieces and set aside.

Step 2

In a bowl, mix together the cream cheese, sour cream, half-and-half, Parmesan, rosemary, garlic, and a bit of black pepper until smooth. Spread this creamy white sauce evenly over the naan bread, then top with the chopped chicken and some crumbled feta. If you have any leftover sauce, pop it in the fridge for later.

Step 3

Whisk together the Buffalo sauce, melted butter, tomato paste, smoked paprika, and a pinch of nutmeg. Drizzle this flavorful sauce over the naan pizzas.

Step 4

Move your grill rack close to the heat source, about 6 inches away, and get your oven broiler preheating. Place the pizzas back on the hot grill just to warm them through—this should take around 5 minutes. Then, transfer the pizzas to the oven under the broiler for about a minute or so, until the tops turn golden and bubbly. Enjoy!

Serving Style Ideas

Serve with a side of fresh celery sticks or a simple green salad to balance the richness. A cold beer or sparkling water with lemon pairs nicely with the spicy flavors. You can also add sliced jalapeños or extra cheese for more heat and gooeyness.

Proper Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to keep the naan crispy. Avoid microwaving as it can make the bread soggy.