Pizza Alfredo with Roasted Vegetables

Pizza Alfredo with Roasted Vegetables

12 Reviews 12 Pics
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  al fresco all natural

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (12)

Rate This Recipe
korilynne
7

korilynne

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.

TAWNEY112
7

TAWNEY112

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

Mollie Mary Frances
4

Mollie Mary Frances

This was an excellent recipe and the leftovers held over very well! I ended up using a smaller version of the naan bread, because that's what my grocery store had. I also used fresh tomatoes because my family doesn't like sun-dried. I think all the flavors worked very well together and this was a quick tasty meal.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 20.9 g
  • 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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