Shrimp Alfredo Naan Pizza Recipe

Ingredients

• cooking spray
• aluminum foil
• cup chopped onion
• cup chopped red bell pepper
• cup sliced fresh mushrooms
• cup chopped zucchini
• cup broccoli florets
• cup cauliflower florets
• 2 tablespoons olive oil, divided
• salt and ground black pepper to taste
• pound butter
• 8 fluid ounces heavy cream
• cup grated Parmesan cheese
• 2 cloves garlic, finely chopped
• 1 pound large shrimp, peeled and deveined
• 2 (8.8 ounce) packages garlic naan bread
• cup shredded Italian cheese blend, or to taste
• cup shredded Asiago cheese, or to taste

Directions

1. Preheat the oven to 425F (220C). Line 3 baking sheets with aluminum foil and lightly spray them with cooking spray.
2. In a medium bowl, combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower. Drizzle with 1 tablespoon olive oil, add salt and pepper, and mix well. Spread the vegetable mixture on one of the prepared baking sheets.
3. Bake the vegetables in the preheated oven until tender, about 15 minutes. Remove from the oven and set aside.
4. Lower the oven temperature to 400F (200C). While the oven is cooling down, melt the butter in a saucepan over medium-low heat. Add the heavy cream and Parmesan cheese. Cook and stir until the sauce is smooth and begins to thicken, about 10 minutes.
5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook until it turns golden brown, about 1 to 2 minutes.
6. Pat the shrimp dry with paper towels to remove excess moisture, then add them to the skillet. Increase the heat to medium-high and cook the shrimp until they are pink, about 3 to 4 minutes.
7. Place 2 pieces of naan bread on each of the two remaining foil-lined baking sheets. Lightly spray the tops of the naans with cooking spray.
8. Spread some of the Parmesan-cream sauce over each naan, making sure to cover the surface evenly. Arrange the roasted vegetables on top of the sauce, followed by the cooked shrimp. Drizzle the remaining sauce over the shrimp and top with the shredded Italian and Asiago cheeses.
9. Bake the naan pizzas in the oven until the cheese is melted and the bottom of the naan begins to crisp up, about 10 to 15 minutes.

Cook's Note

You can substitute 2 cups of microwavable mixed vegetables, such as Bird's Eye(R) California Blend, for the fresh vegetables in this recipe.

Nutrition Facts

Serving size: 1 pizza (1/8 of the recipe)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.