Your usual pizza? Excellent. This pizza, with Alfredo sauce, roasted vegetables and tomato-basil meatballs? Better than excellent. Try it tonight.
What You Need
Original recipe yields 6 servings
1/4 cup thinly sliced oil-packed sun-dried tomatoes with 2 Tbsp. reserved oil
1 cup slivered onion s
1 cup sliced cremini mushroom s
1 small zucchini, cut lengthwise in half, then crosswise into thin slices
2 pieces naan bread (4.4 oz. each)
1 cup CLASSICO Light Creamy Alfredo Pasta Sauce
1/4 cup chopped fresh basil
1 pkg. (12 oz.) refrigerated tomato and basil chicken meatballs, cut in half
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. POLLY-O Shredded Asiago Cheese
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Let's Make It
Heat oven to 425ºF.
Reserve tomatoes for later use. Toss onions, mushrooms and zucchini with 2 Tbsp. reserved oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 10 min. or until lightly browned. Remove from oven. Reduce oven temperature to 400ºF.
Spread bread with pasta sauce; top with roasted vegetables and basil. Place meatballs, cut sides down, over roasted vegetables; top with tomatoes and cheese.
Bake 10 min. or until meatballs are heated through and cheese is melted.
Substitute sliced cooked refrigerated sweet Italian-style chicken sausages for the halved cooked meatballs.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.