DRESSING: If making a homemade dressing, start here! Add all the dressing ingredients to a blender jar. Blend until smooth. Taste and adjust any flavors to personal preference and then place (covered) in the fridge to chill and for flavors to meld and intensify.
COOK CHICKEN: Pat the chicken breast dry with a paper towel or napkin. Cut the chicken in half horizontally to get two equal sized pieces. Pound if needed to get chicken to even thickness (we don't want to flatten the chicken, just ensure it's even for cooking). Drizzle with olive oil -- about 1/2 teaspoon per side per piece of chicken. Sprinkle each side evenly with salt, pepper, and lemon pepper. I add about 1/4 teaspoon per side of each, but add to personal preference (remember Parmesan cheese will make the pizza salty). Cook the chicken on a grill, in a grill pan or skillet for about 3-5 minutes per side over medium high heat or until juices run clear. It's okay if the chicken isn't totally cooked through (to 165 degrees F), since we're cooking it further in the oven. When the chicken is done, remove and tent it with foil. Let cool 5 or so minutes before very thinly slicing it.
PIZZA PREP: Preheat the oven to 400 degrees F. Set the naan bread on the cookie sheet (2 per sheet). Lightly drizzle the naan breads with olive oil (about 1/2 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
CHEESE/VEGGIES: While naan is baking, thinly slice the mozzarella and grate the Parmesan cheese.Remove the naan breads from the oven after 2 minutes and evenly spread the mozzarella cheese across the top (1.5 ounces (1/3 cup) per naan bread). Evenly spread the sliced chicken across the top. Sprinkle about 2 tablespoons Parmesan cheese across the top of each pizza.
BAKE AGAIN: Return pizzas in the oven for 6-8 minutes, or until cheese is melted.
SALAD: Meanwhile, coarsely chop the Romaine lettuce. Wash and throughly dry (in a salad spinner if you have one). Toss with the prepared dressing (add as much as you'd like; you may not want to use all the dressing). Set in the fridge until ready to eat.
FINISHING: Cut the pizza into slices and generously spoon the salad over all the pizza.Add optional croutons and additional Parmesan cheese. Drizzle any additional dressing over the pizza if desired. Serve immediately.
STORAGE NOTE: This recipe isn't great for leftovers.; I recommend eating everything as soon as it's baked; otherwise, the naan bread becomes soggy.