Pizza Alfredo with Roasted Vegetables

Pizza Alfredo with Roasted Vegetables

al fresco all natural 0

"This meatball pizza prepared with naan bread and alfredo sauce offers a fresh take on the Italian classic."

Ingredients 25 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
Tips & Tricks
Maple-Brined Roasted Pork Loin

Make a simple brine and delicious maple glaze for roasted pork.

Easy Pizza Sauce III

This no-cook pizza sauce tastes just like the best takeout.

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Reviews 12

  1. 13 Ratings


We were split on this as a family. The guys thought it was okay. They weren't a big fan of the alfredo sauce with the veggies, but they liked the meatballs. I on the other hand did not like the meatballs at all and really enjoyed the alfredo sauce and veggies. I would make this again for myself minus the meatballs.


what could be better than alfredo sauce and pizza - wow was this delish! no changes!

Danielle WizardNewfs Bingham

This was great!! The only things I changed were that I cut the meatballs in half, so used only half as much (they were just a bit big for easy eating), and I used sun-dried tomatoes in the packet (not in oil), and soaked them in a little olive oil to infuse the flavor. It took a bit of prep, so I'm not sure just how often this will be made, but this *will* be in my repertoire of out-of-the-ordinary, fun things to make!