Creamy Asiago Mini Naan Pizzas Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.
• Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.
• Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).
• Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.
• At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.
• Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.
• Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

Steps:

• Place crackers close together on a microwave-safe dish, spoon about 1 tsp of pizza sauce on top of each cracker.
• Cut the canadian bacon slices into quarters, (cut the half slice in two).
• Layer 1 quarter slice of canadian bacon, 1 banana pepper ring, and 1 mushroom slice on top of each cracker, sprinkle each evenly with cheese; microwave uncovered on high for 45-50 seconds, or until cheese melts, serve hot.

Steps:

• 1. Preheat barbecue to medium-low heat. 2. Place naan rounds on work surface. Spread 1 tbsp (15 mL) dip over one naan leaving 1/2-inch (1 cm) border around edges; repeat with remaining naan. 3. Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper. 4. Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula. Serve immediately. More recipe ideas are available online at pc.ca.

Steps:

• 1. Preheat barbecue to medium-low heat. 2. Place naan rounds on work surface. Spread 1 tbsp (15 mL) dip over one naan leaving 1/2-inch (1 cm) border around edges; repeat with remaining naan. 3. Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper. 4. Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula. Serve immediately. More recipe ideas are available online at pc.ca.