I don’t know about you, but when I cook for the holidays I cook for about 3 times the number of people who are actually coming. Even though it has LITERALLY NEVER happened, the thought of running out of anything gives me massive anxiety. I know many of you out there can relate. 🙂 So, it’s not surprising that I had a ton of my favorite Spinach & Artichoke Dip left over after Thanksgiving this year. But on the bright side – it was a good excuse to make Cheesy Spinach Artichoke Naan Pizza, aka “Leftover Pizza”.
Naan bread pizzas are one of my go-to, fast and easy weeknight dinners. You can top them with whatever you have hanging around in the fridge and you can throw them together in minutes. You can find my other Naan bread pizza recipes here:
Bacon Onion & Spinach Pizza Naan Pizza
My Spinach & Artichoke Dip recipe came from Taste of Home‘s Simple & Delicious – you can find it HERE – or feel free to use your own family favorite. I love this version because it boasts five kinds of cheese – asiago, sharp provolone, crumbled feta, fresh mozzarella and cream cheese, plus roasted red peppers, which I adore. Once the pizza is assembled I add a sprinkle of Italian or pizza blend shredded cheese and some grated pecorino romano, which brings the cheese tally up to seven. YUM! So much cheesy goodness. I used some leftover Italian herb chicken from a recipe I made a couple nights ago, but any baked or grilled chicken will do.
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Print Recipe
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| Servings |
| 2people |
| Servings |
| 2people |
- 2 Naan flatbreads
- 1.5 cups Spinach artichoke dip
- 1 small Cooked chicken breast diced or shredded
- 1 handful Italian or pizza blend cheese
- 1 handful pecorino romano cheese
- hanful Fresh basil sliced
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Ingredients
Servings: people
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- Pre-heat the oven to 425 degrees
- Place Naan bread on an ungreased cookie sheet and brown for 3-5 minutes, depending on how crispy you like your crust.
- Warm the leftover dip and spread it over the Naan bread.
- Dice or shred the leftover cooked chicken and layer it on top of the dip.
- Add shredded pizza or Italian blend and pecorino romano.
- Bake for 5-10 minutes depending on how crispy you like your crust. Sprinkle with fresh basil and serve.
I use the WP Ultimate Recipe Premium plug-in for my recipes. If you like it, head over to their website HERE and check out what it can do. (affiliate link)
This pizza is an almost effortless way to use up leftovers, and you can have it on the table in less than 20 minutes start to finish. Enjoy!
I’m linking this recipe up at some terrific blog parties – you can find the complete list of places I party HERE.
