Pizza Alfredo with Roasted Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This meatball pizza prepared with naan bread and alfredo sauce offers a fresh take on the Italian classic. Ingredients:
1 (12 ounce) package al fresco® tomato & basil chicken meatballs |
olive oil cooking spray |
1 small zucchini, sliced |
1 cup onion, sliced |
1 cup fresh crimini mushrooms |
4 ounces tandoori naan |
1/2 cup light alfredo sauce |
1/4 cup oil-packed sun-dried tomatoes, drained |
1/4 cup fresh basil leaves, chopped |
3 ounces light mozzarella cheese, shredded |
2 tablespoons asiago cheese, shredded |
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Prepare a baking sheet pan with the cooking spray. Mix zucchini, onions and mushrooms with the reserved oil from the sun-dried tomatoes and spread on the baking sheet. Roast in the oven for 10 minutes. Stir half way, and nicely brown. Reduce oven temperature to 400 degrees F (200 degrees C).
3. To assemble the NAAN pizza, spread half of each: Alfredo sauce, followed by the roasted vegetables, basil & place the meatballs flat face down, then top sun-dried tomatoes.
4. Sprinkle with mozzarella and asiago, bake 10 minutes until the cheeses are nicely browned.
5. Let sit for 5 minutes, slice and serve.
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