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
Ingredients
Servings: people
Units:
|
- 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.
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