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Pizza Alfredo with Roasted. Veggies and Spicy Jalapeno Meatballs

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0807_af_mtbs_tmbs_pizzaalfredoroastedvegetablestomatobasilmeatballsv1.jpg 25 mins 5 Minutes 20 Minutes 6

12 oz (16ea) al fresco Spicy Jalapeno Pepper Jack Meatballs

extra virgin olive oil cooking spray

1 sm zucchini thinly sliced into ½ moon pieces

1 cup white onion, thinly sliced

1 cup crimini or button mushrooms, thinly sliced

2 ea (4 oz)  Tandori Naan

1 cup light Alfredo sauce

¼ cup sun-dried tomatoes, oil pack, drain & reserve oil

¼ cup fresh basil, thinly sliced

3 oz low sodium mozzarella, shredded

2 tbsp Asiago cheese, shredded

Pizza Alfredo with Roasted. Veggies & Spicy Jalapeno Meatballs
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Serves6 Prep Time5 Minutes Cook Time20 Minutes
320Calories 15gFat 880mgSodium More
Nutritional Info Per Serving
Sodium880mg Sugars4g
Total Fat15g Cholesterol70mg
Carbohydrates26g Dietary Fiber2g
Saturated Fat6g Protein19g
Instructions
  • Preheat oven to 425 degrees f
  • 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.
  • Meanwhile, to reheat the meatballs; place in a skillet coated with cooking spray over medium-high heat. Shake pan frequently for 3 or 4 minutes to keep from sticking. Add 2 tbsp of water, cover and reduce heat to low for 6 - 8 minutes. Remove from pan using tongs and slice in half.
  • 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.
  • Sprinkle with mozzarella and asiago, bake 10 minutes until the cheeses are nicely browned. Let sit for 5 minutes, slice and serve.
Ingredients

12 oz (16ea) al fresco Spicy Jalapeno Pepper Jack Meatballs

extra virgin olive oil cooking spray

1 sm zucchini thinly sliced into ½ moon pieces

1 cup white onion, thinly sliced

1 cup crimini or button mushrooms, thinly sliced

2 ea (4 oz)  Tandori Naan

1 cup light Alfredo sauce

¼ cup sun-dried tomatoes, oil pack, drain & reserve oil

¼ cup fresh basil, thinly sliced

3 oz low sodium mozzarella, shredded

2 tbsp Asiago cheese, shredded

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