Naan Pizza Topped with Shrimp Alfredo

Ingredients 0/11

Step 1

Heat your oven to 425°F (220°C). Line three baking sheets with foil and give them a quick spray with cooking spray. Toss the onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a bowl with a tablespoon of olive oil, plus some salt and pepper. Spread the veggies out on one of the baking sheets and pop them in the oven. Let them roast until they’re tender, about 15 minutes, then take them out and lower the oven temperature to 400°F (200°C).

Step 2

While the veggies are roasting, melt the butter in a saucepan over medium-low heat. Stir in the heavy cream and Parmesan cheese, cooking gently until the sauce is smooth and starts to thicken—this should take around 10 minutes. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook it until it’s golden and fragrant, about 1 to 2 minutes. Pat the shrimp dry with a paper towel, then add them to the skillet. Turn up the heat to medium-high and cook the shrimp until they turn pink, which usually takes 3 to 4 minutes.

Step 3

Now, place two naan breads on each of the other foil-lined baking sheets and lightly spray the tops with cooking spray. Spread a generous amount of the creamy Parmesan sauce over each naan, covering the surface all the way to the edges. Layer the roasted veggies on top, then add the cooked shrimp. Drizzle the remaining sauce over the shrimp and finish by sprinkling on the shredded Italian and Asiago cheeses.

Step 4

Pop the naan pizzas into the oven and bake until the cheese melts and the bottoms start to crisp up, about 10 to 15 minutes. Keep an eye on them so they don’t burn, and enjoy once they’re golden and bubbly!