|Image by Life Made Sweeter|
The credits on this recipe requires a little more explaining. The image and the recipe as it stands are from a blog call Life Made Sweeter. In checking out the site, I saw a ton of great recipes, so I would give it a look.
However, the author notes that the basis for this recipe was adapted and reprinted with permission from a new cookbook by Trish from Mom On Timeout called 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals, so I wanted to fully credit both.
The fillings really pile high on the naan bread, making each of the four pizzas super filling. My big eating men only had one each with a side of cut fresh veggies and a few bing cherries and were full. That in itself is incredible.
1/2 C Creamy or crunchy peanut butter (I used crunchy. Loved the extra texture,
1/2 - 1 tsp Crushed red pepper chili flakes, optional
2 to 4 Pieces of flatbread or naan (I used 4 round Naan and is was perfect)
1-1/2 C Diced rotisserie or leftover chicken
8 oz Shredded mozzarella cheese
1 Pre-shredded carrots (or 1 carrot cut into slivers)
1/2 Red bell pepper, cut into slivers or diced
3 Green onions, sliced
1/2 C Fresh pineapples, diced
Combine peanut butter, teriyaki sauce, and red pepper chili flakes in a medium microwave-safe bowl. Heat on high for 20-30 seconds and stir until completely combined. Spread half of the peanut butter mixture onto the flatbreads. Then, set aside.
Add the chicken to the bowl with the remaining peanut butter mixture and stir evenly to coat.
Top the flatbreads with about 5 ounces of the cheese. Divide the chicken, carrot, bell pepper, green onions, pineapple, and spinach evenly among the pizzas. Top with the remaining cheese and sprinkle with chopped peanuts, if using.
Bake for 10 to 12 minutes, or until the cheese is melted and bubbly. Garnish with additional peanuts and fresh cilantro, if you'd like.