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1
Preheat the oven to 350 degrees F.
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2
Set the chicken breasts on a baking sheet.
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3
Drizzle with olive oil and sprinkle generously with salt and pepper.
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4
Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza).
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5
Let cool, then cut into 1/4-inch slices.
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6
While the chicken cools, heat a grill pan over medium heat.
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7
Add a naan to the pan and weight it with a heavy skillet.
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8
Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes.
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9
Repeat with the remaining naan.
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10
Remove the naan to a work surface.
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11
Brush with olive oil, season with salt, and then spread with the jam.
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12
Top the pizzas with the sliced chicken.
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13
Place the pizzas on a baking sheet fitted with a wire rack.
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14
Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes.
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15
Remove from the oven and top with the sliced brie.
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16
Allow the cheese to melt from the residual heat for a minute or two.
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17
Season with coarsely ground black pepper.
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18
Cut each pizza into 6 slices and serve immediately.
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19
Combine the peaches, sugar and ginger in a saucepan over medium heat.
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20
Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes.
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21
Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching.
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22
Store in the refrigerator for up to 1 month.
