Succulent shrimp, Alfredo sauce, and garlic naan unite for a fusion with Italian-American and Indian flair.
# Components:
→ Pizza Base
01 - 2 large garlic naan breads
→ Alfredo Sauce
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1/2 cup freshly grated Parmesan cheese
06 - Salt and black pepper, to taste
→ Topping
07 - 7 ounces medium shrimp, peeled and deveined
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon dried Italian herbs
11 - 1/2 cup shredded mozzarella cheese
12 - 1/4 small red onion, thinly sliced
13 - 1/4 cup fresh baby spinach
14 - 2 tablespoons chopped fresh parsley (optional)
15 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. If using a pizza stone, position it in the oven as it heats.
02 - Heat olive oil in a skillet over medium heat. Toss shrimp with smoked paprika, dried Italian herbs, salt, and black pepper. Sauté shrimp for 2 to 3 minutes until just pink. Remove from heat and set aside.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bringing to a gentle simmer. Whisk in Parmesan cheese until the mixture is smooth. Season with salt and pepper, then remove from heat.
04 - Place garlic naan breads on a baking sheet. Spread Alfredo sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle shredded mozzarella over the Alfredo layer. Arrange sautéed shrimp, sliced red onion, and spinach leaves atop each pizza.
06 - Transfer baking sheet to oven and bake for 8 to 10 minutes, or until cheese is melted and bubbly and naan edges turn golden.
07 - Remove pizzas from oven. Garnish with chopped parsley and serve hot with lemon wedges.
