Smoky Barbecue Chicken Naan Pizzas with Lime Crema

Make it

Instructions

1. 01

   Heat the oven and line the pans

   Place a rack in the center of the oven and heat to 425°F (220°C). Line two large rimmed baking sheets with parchment paper; reserve one for the chicken and the other for the pizzas. Set out a cutting board, a clean bowl, and an instant-read thermometer. | Why: A fully heated oven and lined pans help the chicken roast evenly and keep the pizzas from sticking.

2. 02

   Season and roast the chicken

   Pat 1 lb boneless skinless chicken breast dry with paper towels, then cut into roughly 1-inch pieces on a board reserved for raw poultry. On the first lined sheet, toss the pieces with 1 tbsp olive oil, 1 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp ground black pepper. Spread in one layer. Roast on the center rack for 18–20 minutes, until lightly browned and the thickest piece reaches 165°F (74°C). Wash the board, knife, and your hands after handling the raw chicken. While it roasts, make the crema. | Why: Drying and spacing the seasoned pieces encourages browning while the thermometer confirms safe doneness.

3. 03

   Mix the lime crema

   Wash and dry 1 lime. Finely grate its zest into a small bowl, then cut and squeeze its juice into the same bowl, discarding any seeds. Stir in 1/2 cup plain Greek yogurt, 1/4 tsp garlic powder, and 1/4 tsp kosher salt until smooth. Refrigerate until serving. | Why: The cool, tangy crema cuts through the rich, smoky pizza topping.

4. 04

   Build and bake the naan pizzas

   While the chicken finishes roasting, thaw 1 cup frozen corn kernels in a sieve under cool running water; drain well and pat dry. Peel and thinly slice enough 1/2 cup red onion to fill the measure. When the chicken is cooked, remove its sheet from the oven and let the pieces rest for 3 minutes; leave the oven at 425°F (220°C). Arrange 4 naan breads on the second lined sheet. Spread them with 1/2 cup barbecue sauce, then divide 1 1/2 cups shredded mozzarella cheese, the rested chicken, corn, and onion evenly among them. Bake on the center rack for 8–10 minutes, until the cheese is melted and bubbling and the naan edges are crisp and golden. | Why: Dry corn and a short, hot bake keep the crust crisp while the toppings heat through.

5. 05

   Drizzle, slice, and serve

   Remove the pizzas from the oven and let stand for 2 minutes. Wash and dry 2 scallions, trim their roots, and thinly slice them. Drizzle the pizzas with the chilled crema, scatter the scallions over the top, then slice each pizza and serve warm. | Why: A brief rest steadies the toppings, and the fresh finish adds brightness and crunch.