Save I stumbled onto this fusion pizza combination on a random Tuesday night when I had leftover garlic naan and a half-empty jar of enchilada sauce staring at me from the fridge. My partner walked in asking what smelled so good, and honestly, I hadn't even finished assembling the first one. Something about the way the warm spices hit the tangy sauce made me pause mid-spread and think, "This might actually work." Twenty minutes later, we were eating pizza that felt like it belonged on both an Indian and Mexican menu at the same time.
My roommate texted asking if I could make dinner for her parents' visit, and I was in a mild panic until I remembered these pizzas. I made them with extra cilantro because her mom loves it, and watched her take that first bite with genuine curiosity—she kept saying "fusion" like she was solving a puzzle. By the third pizza, her dad was asking if I could teach him to make them, which felt like the highest compliment.
Ingredients
- Garlic naan breads (4): These are your foundation, and they're non-negotiable—they stay fluffy inside while crisping up on the edges, which is exactly what you want in a pizza situation.
- Enchilada sauce, red or green (1 cup): The tangy, slightly smoky backbone that makes people wonder what you've done differently with pizza; use a good quality sauce because it's only one ingredient, so it has to carry its weight.
- Cooked chicken breast, shredded or diced (2 cups): Rotisserie chicken saves you time and is honestly better than anything you'd cook fresh for this purpose, but if you're making it from scratch, season it generously beforehand.
- Cheddar cheese, shredded (2 cups): The sharp cheddar melts beautifully and doesn't disappear into the sauce like milder cheeses do—it stays present and flavor-forward.
- Jalapeños, thinly sliced (2): These add heat and brightness, but slice them thin so they cook through instead of staying chewy.
- Fresh cilantro, chopped (2 tablespoons, optional): Don't skip this if you have it; it brings the whole dish into focus and makes everything taste more intentional.
- Red onion, thinly sliced (1/4 cup, optional): A little sharp bite that cuts through the richness, especially good if you're using green enchilada sauce.
- Sour cream or Greek yogurt, for drizzling: A cooling element that prevents the whole thing from feeling too heavy, and the tanginess echoes the sauce.
- Lime wedges, for serving: Trust me on this—they brighten everything and make people think you planned this meal weeks in advance.
Instructions
- Get your oven ready and set the stage:
- Preheat to 425°F and line your baking sheet with parchment paper—this keeps cleanup simple and prevents any sticking drama. You want everything prepped and waiting, so you can work quickly once the toppings start going on.
- Lay out the naan like you're creating four blank canvases:
- Arrange them on the baking sheet with a little breathing room between each one. They'll puff slightly in the oven, so give them space.
- Spread the enchilada sauce with intention:
- Use about 1/4 cup per naan and leave a small border—this keeps the edges from getting soggy and gives you something to grab. The sauce should cover most of the surface but not pool up in the center.
- Layer the chicken evenly:
- Distribute it in an even layer so every bite has protein; don't pile it all in the middle or leave bare spots. This is where rotisserie chicken shines because it separates easily and fills gaps without requiring any extra cooking.
- Cheese comes next, and this is your chance to be generous:
- Sprinkle the cheddar all over, making sure it reaches the edges where you want it most. The edges are where the browning happens, and you want that golden, bubbly texture.
- Add jalapeños and any other toppings with restraint:
- Scatter them evenly so the spice is distributed, not concentrated in one pizza. Red onion goes here too if you're using it, and it'll soften nicely in the oven.
- Bake until the cheese bubbles and the naan crisps:
- This takes 10 to 12 minutes at 425°F—watch it the first time you make it so you know your oven's personality. You're looking for melted cheese and edges that are golden and a little crispy, not brown or burnt.
- Finish with brightness and balance:
- Right out of the oven, add cilantro, then drizzle with sour cream or yogurt in thin lines. Serve immediately with lime wedges so people can add them to taste.
Save I made these for a small dinner party where everyone had different food preferences, and somehow this one dish made everyone happy—no substitutions needed, no one picking toppings off the side. Watching people discover the naan-enchilada combination themselves, and hearing them say, "Wait, how is this pizza?" made me realize that sometimes the best meals are the ones that surprise people without trying too hard.
Timing and Temperature Matter
The oven temperature is crucial because naan is already cooked—you're really just getting it crispy and melting the cheese. If your oven runs cool, you might need an extra minute or two, but watch it instead of guessing. Once you know your oven, this becomes ridiculously reliable, and that's when it shifts from "interesting experiment" to "go-to dinner for four."
Building Your Sauce Strategy
Red enchilada sauce is smokier and works better if you like deeper, earthier flavors, while green sauce brings brightness and a little tang. Neither one is right or wrong—it's just a different mood. I've made these both ways depending on what I'm in the mood for, and I've learned that the sauce is about 40 percent of the flavor experience, so choose something you'd actually eat on its own.
Make It Your Own
Once you nail the basic formula, the fun begins, and that's when this recipe becomes less of a rule and more of a suggestion. Swap in whatever cheese you have, add corn or black beans, dial the jalapeños up or down depending on how you're feeling that day. One night I added crispy bacon because it was in the fridge, and suddenly people were asking me to always make them that way.
- Try using Greek yogurt instead of sour cream if you want a slightly tangier, less heavy finish.
- Cook the jalapeños in a skillet for 30 seconds before adding them if you want less raw heat and more mellow spice.
- Rotisserie chicken is convenient, but shredded pulled pork or turkey work beautifully too if you're looking to switch things up.
Save These pizzas remind me that the best food doesn't require choosing between cuisines or spending hours in the kitchen—sometimes it's about being brave enough to combine what you love and trusting that it'll work. Now whenever someone asks what's for dinner, this is the first thing I think of.
Kitchen Tips & Answers
- → What makes these pizzas different from regular pizza?
These use garlic naan bread instead of traditional pizza dough, creating a softer, more flavorful base. The combination of enchilada sauce and Indian-spiced bread creates a unique fusion profile you won't find at typical pizzerias.
- → Can I make these ahead of time?
You can prep the ingredients in advance—shred the chicken, slice the jalapeños, and grate the cheese. Assemble and bake just before serving for the crispiest results. Leftovers reheat well in a 350°F oven for 5-8 minutes.
- → What's the best way to shred chicken for this?
Rotisserie chicken works perfectly and saves time. Alternatively, poach boneless chicken breasts in seasoned water until cooked through, let cool slightly, then use two forks to shred into bite-sized pieces.
- → Can I make these vegetarian?
Absolutely. Replace the chicken with black beans, roasted bell peppers, or sautéed mushrooms. The combination of enchilada sauce, melted cheese, and naan remains delicious without meat.
- → How spicy are these pizzas?
With two jalapeños split among four pizzas, the heat level is moderate. Adjust by adding more peppers for spice lovers, or remove seeds and membranes to tone it down. Sour cream helps balance any heat.