BBQ Chicken Naan Pizza

BBQ Chicken Naan Pizza

2 small boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon paprika
salt and freshly ground pepper, to taste
4 naan (see Note 1)
1/2 cup barbecue sauce (BBQ)
1 1/2 cup grated Monterey Jack cheese or other mild melting cheese
3 green onions, finely chopped (see Note 2)

Preheat an indoor or outdoor grill to medium-high. Combine the oil, cumin, paprika, salt and pepper in a small bowl; brush on the chicken. Grilled the chicken 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature and then thinly slice. (This could be done a day ahead and chilled in the refrigerator, allow to come to room temperature before using on pizza.)

Preheat the oven to 400F. Set the naan on a parchment paper-lined baking sheet. Spread the top of the naan with the barbecue sauce. Arrange the chicken on top of the barbecue sauce; sprinkle with the cheese and green onions. Bake for 8 to 10 minutes, or until the cheese is melted and the bottom of the naan is crispy.

Notes:
1 - I used oval naan about 10-inches long and 3-inches wide. Simply select naan, round or oval, which appear to be a good size to make a pizza to serve one.
2 - I've used many different types of onions for this recipe. Pick one you like. It will take roughly one small onion.