Step 1

Preheat oven to 425°F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Arrange the naan on the baking sheet.

Step 4

Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.

Step 5

Arrange equal amounts of shredded chicken and cheese on each piece of naan.

Step 6

Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.

Step 7

Check to see that pizzas are done. Remove from oven or add time as needed.

Step 8

Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.

Step 9

Top each pizza with an equal amount of diced tomato, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.