Double Pesto Shrimp Naan Pizza Recipes

NAAN PESTO PIZZA RECIPE

Steps:

• Preheat oven to 400F.
• Place the naan bread on a parchment-lined baking sheet.
• Spread the pesto on, leaving about an inch of room towards the edges. Sprinkle cheese and top with spinach.
• Cut grape tomatoes in half and place them on top. Sprinkle lightly with salt and pepper.
• Bake 10 to 12 minutes, or until cheese has melted and naan crust has browned.

DOUBLE PESTO SHRIMP NAAN PIZZA

Steps:

• Preheat the oven to 400 F. Spray a small baking sheet with cooking spray. Toss the shrimp in the basil pesto and set on the baking sheet. Bake at 400 for about 3 - 5 minutes or until mostly cooked. Remove from oven.
• Spread a light layer of Pesto Rosso over the Naan, then top with shredded cheese. Arrange the shrimp and cherry tomatoes on the pizza, sprinkle with garlic scapes and a bit more cheese.
• Bake at 400 for about 8 - 10 minutes or until the cheese is nicely melted and a little brown on the edges. Slice and enjoy!

SHRIMP NAAN PIZZAS

Steps:

• Preheat oven to 400F.
• Toss the shrimp with lemon pepper seasoning (or garlic powder), add salt if your seasoning doesn't have salt. Heat the olive oil in a medium skillet and cook shrimp about 2 minutes per side, or until fully cooked. Set aside.
• Assemble the pizzas on a large baking sheet: Top each naan bread with half the marinara sauce, mozzarella slices, grape tomatoes, shrimp, and basil leaves. Sprinkle with freshly ground black pepper. Bake at 400F for 10-15 minutes, or until the cheese has melted and the pizzas are heated through. Garnish with the remaining fresh basil leaves.

TUSCAN KALE PESTO PIZZA WITH SHRIMP SCAMPI

Steps:

• For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.)
• For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and chile paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed.
• For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil.
• Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes.
• Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce.
• Cut the pizzas into smaller pieces and serve immediately.
• In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve.
• Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
• When ready to serve, add the toasted hazelnuts and plumped golden raisins to the salad, and garnish with shaved pecorino.

SHRIMP ALFREDO NAAN PIZZA

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.