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Pizza Alfredo with Roasted Vegetables and Tomato Basil Meatballs
Nutritional Info per Serving
| Calories330 |
Sodium890mg |
| Total Fat15g |
Carbohydrates27g |
| Saturated Fat6g |
Sugars5g |
| Cholesterol70mg |
Dietary Fiber2g |
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Protein19g |
Key:
DF = Dairy Free
GF = Gluten Free
LS = Lower Sodium *
* < 640mg sodium per serving
Note: Lower sodium = 20% or more < 1/3 of the reommended daily allowance of sodium based on a 2,000 calorie diet. Recommended daily sodium = 2,400 mgs
Serves: 6
Prep & Cook Time: 25 min
Ingredients 1 (12 oz) package al fresco® Tomato Basil Chicken Meatballs, cut in half 1 cup Alfredo sauce 1 cup Zucchini, w/skin, fresh, small thinly sliced into ½ moon pieces 1 cup Onion, fresh, sliced 1 cup Mushrooms, crimini, fresh thinly sliced (or use button mushrooms) 2-4 oz Tandoori Naan 1/4 cup Sundried tomatoes, oil pack, thinly sliced, (reserve 2 tbsp oil) 1/4 cup Basil, fresh, chopped 3 oz Mozzarella Cheese, lite, shredded 2 tbsp Asiago Cheese, fresh, shredded Cooking spray Instructions - Preheat oven to 425°f.
- Prepare a baking sheet pan with the cooking spray. Mix zucchini, onions and mushrooms with the reserved oil from the sundried tomatoes and spread on the baking sheet. Roast in the oven for 10 minutes or until nicely browned. Reduce oven temperature to 400°f.
- To assemble, spread alfredo sauce, followed by the roasted vegetables, basil, and meatballs (flat,face down) on each Naan, top with sundried tomatoes.
- Sprinkle with mozzarella and asiago, bake 10 minutes until the cheeses are nicely browned. Let sit for 5 minutes, slice and serve.
Pizza Alfredo with Roasted Vegetables and Tomato Basil Meatballs
Serves: 6
Prep and Cook Time: 25 min
Ingredients
1 (12 oz) package al fresco® Tomato Basil Chicken Meatballs, cut in half 1 cup Alfredo sauce 1 cup Zucchini, w/skin, fresh, small thinly sliced into ½ moon pieces 1 cup Onion, fresh, sliced 1 cup Mushrooms, crimini, fresh thinly sliced (or use button mushrooms) 2-4 oz Tandoori Naan 1/4 cup Sundried tomatoes, oil pack, thinly sliced, (reserve 2 tbsp oil) 1/4 cup Basil, fresh, chopped 3 oz Mozzarella Cheese, lite, shredded 2 tbsp Asiago Cheese, fresh, shredded Cooking spray
Instructions
- Preheat oven to 425°f.
- Prepare a baking sheet pan with the cooking spray. Mix zucchini, onions and mushrooms with the reserved oil from the sundried tomatoes and spread on the baking sheet. Roast in the oven for 10 minutes or until nicely browned. Reduce oven temperature to 400°f.
- To assemble, spread alfredo sauce, followed by the roasted vegetables, basil, and meatballs (flat,face down) on each Naan, top with sundried tomatoes.
- Sprinkle with mozzarella and asiago, bake 10 minutes until the cheeses are nicely browned. Let sit for 5 minutes, slice and serve.
Nutritional Info per Serving
Calories330
Sodium890mg
Total Fat15g
Carbohydrates27g
Saturated Fat6g
Sugars5g
Cholesterol70mg
Dietary Fiber2g
Protein19g
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