Shrimp Alfredo Naan Pizza
Sometimes the best recipes come from disappointment. After trying a lackluster shrimp pizza at a restaurant that promised so much, I decided to create my own version using flavors my family actually loves. This Shrimp Alfredo Naan Pizza combines the convenience of store-bought naan with a rich, homemade alfredo sauce, colorful roasted vegetables, and perfectly cooked shrimp. The result? A restaurant-quality pizza that s now requested several times a month in our house. The crispy naan base holds up beautifully to the creamy sauce, while the combination of fresh vegetables adds texture and color that makes this dish as beautiful as it is delicious.
Frequently asked questions
＋ − Can I use regular pizza dough instead of naan?
Yes, you can substitute regular pizza dough, but the cooking time may vary. Pre-bake the dough for 5-7 minutes before adding toppings.
＋ − Can I make the alfredo sauce ahead of time?
Yes, you can make the alfredo sauce up to 2 days in advance. Store it in the refrigerator and gently reheat, adding a splash of cream if needed to restore consistency.
＋ − What's the best way to prevent soggy naan?
Make sure to roast the vegetables first to remove excess moisture, and don t overload the pizza with sauce. A light spray of cooking oil on the naan also helps create a barrier.
＋ − Can I freeze these pizzas?
Yes, you can freeze assembled but unbaked pizzas for up to 2 months. Bake directly from frozen, adding 5-8 minutes to the cooking time.
Shrimp Alfredo Naan Pizza
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray to prevent sticking.
- 2
In a medium bowl, combine the chopped onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables on one of the prepared baking sheets.
- 3
Bake the vegetables in the preheated oven for about 15 minutes, or until they're tender and lightly caramelized. Remove from oven and set aside. Reduce oven temperature to 400°F (200°C).
- 4
While the vegetables are roasting, melt the butter in a saucepan over medium-low heat. Add the heavy cream and grated Parmesan cheese, stirring constantly until the sauce is smooth and begins to thicken, about 10 minutes.
- 5
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped garlic and cook until fragrant and lightly browned, 1-2 minutes. Pat the shrimp dry with paper towels, then add to the skillet. Increase heat to medium-high and cook until the shrimp are pink and cooked through, 3-4 minutes.
- 6
Place 2 naan breads on each of the remaining 2 foil-lined baking sheets. Lightly spray the tops with cooking spray. Spread the alfredo sauce evenly over each naan, going all the way to the edges. Top with the roasted vegetables, then the cooked shrimp. Drizzle any remaining alfredo sauce over the shrimp and sprinkle with the Italian cheese blend and Asiago cheese.
- 7
Bake the assembled naan pizzas for 10-15 minutes, or until the cheese is melted and bubbly and the naan is crispy on the bottom. Serve immediately while hot.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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