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Table of Contents
This recipe is a perfect example of how ready-made foods from your local grocer, like pre-cooked shrimp, balsamic reduction, and packaged naan flatbreads, can be combined with a handful of fresh ingredients to make a fast, easy meal that doesn’t sacrifice flavor or quality.
Notes From the MGC Kitchen
These flatbreads can be on the table in about 30 minutes and require precious little hands-on or cleanup time. They’re one of our favorite options on a night when we’re not in the mood to cook but the idea of takeout isn’t appealing either. We think the ingredient that pulls all the flavors of this dish together is the balsamic reduction. It’s a staple in our pantry and when paired with the prosciutto, basil, and mozzarella in this dish, it delivers a classic Italian flavor profile reminiscent of a Caprese salad.
Key Ingredients and Substitutions
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- Naan flatbreads: Naan is an East Indian bread that’s traditionally baked in a tandoori oven. While not as tasty as the fresh-baked version you’d get from your favorite Indian restaurant, there are a number of brands available in your supermarket that work really well for this dish. You can use either plain or roasted garlic flavor (we like the latter). We’ve used both Stonefire and Whole Foods brands with success.
- Pre-cooked jumbo shrimp: Sometimes labeled as cocktail shrimp, pre-cooked shrimp are generally available from the seafood counter of your supermarket. We call for the jumbo size (16 to 20 per pound) because larger shrimp are much easier to wrap with the prosciutto. We always stock a bag of cooked jumbo shrimp in our freezer for impromptu meals because they can be defrosted in about 15 minutes in a bowl of cold water.
- Balsamic reduction/glaze: One of the most important flavor components in our naan pizza is the pungent sweetness of the balsamic vinegar reduction. It’s added the sautéed onion and garlic and used as a drizzle before serving too. We used to make our own (directions below) but most of the time, we pick up a bottle at the store. Alessi is a favorite of ours and very easy to find.
- Prosciutto: Prosciutto is an Italian-style, salt-cured ham that’s generally sold in paper-thin slices. Because it doesn’t have a smoky flavor, it makes a great alternative to bacon in dishes like this one where you don’t want an overpowering flavor.
- Plum (Roma) tomatoes: Because they’re generally not as juicy as other tomato varieties, plum tomatoes are the right choice for topping this naan flatbread or any other type of pizza.
- Fresh basil: This pizza recipe calls for a rather hefty quantity of basil because it adds a bright, fresh note to the flavor profile. If you can get fresh basil, please do. If not, use a light sprinkling of Italian seasoning in its place.
How to Make Naan Flatbread Pizza (with Prosciutto-Wrapped Shrimp)
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
PRE-BAKE THE NAAN: Preheat the oven and brush both sides of each naan with a little olive oil. Arrange them on 2 rimmed baking sheets and bake for about six minutes.
SAUTÉ ONIONS AND GARLIC: Heat a little olive oil in a frying pan over medium heat, add the chopped onion, and sauté until softened. Add the garlic and cook until fragrant. Stir in balsamic reduction and cook until the onions are well coated.
TOP THE NAAN: Divide the onion mixture between the naan and top with half of the shredded cheese. Arrange the tomato slices and basil on top. Wrap a strip of prosciutto around each shrimp, divide them amongst the flatbreads, and top with the remaining cheese.
BAKE AND SERVE: Bake until the flatbreads are crisp and the cheese is bubbly. Let cool for a couple of minutes, then cut into quarters and serve.
NOTE: Although we like to add a finishing touch of freshly ground black pepper to this dish, we purposely don’t call for any additional salt in the recipe. Prosciutto is a salt-cured ham, and shrimp contain a fair amount of sodium on their own, so we don’t think any more is needed.
How to Make Balsamic Reduction
Balsamic reduction has become a popular condiment in recent years and it’s readily available in the condiment aisle of your local grocer. You really can’t beat the convenience of the store-bought brands, but if you’d prefer to make your own, here’s how:
- Place 1 cup of balsamic vinegar in a small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon. Time will vary depending on the saucepan and stove, but on average, it should take about 15 minutes.
- You can continue to reduce beyond this point but bear in mind that the vinegar will thicken even more as it cools. Remove from the heat, allow to cool completely, and transfer to a small jar. Cover and keep refrigerated until ready to use.
Discover More Naan Flatbread Pizzas
Because it’s ready to go right out of the package, store-bought naan is a quick and easy choice for making individual flatbread pizzas. Just like conventional pizza dough, they’re a neutral canvas that can take on a variety of toppings and flavors that are only limited by your imagination. Here are two more for you to try:
Thai Chicken Naan Pizza
This Thai-inspired naan pizza is topped with chunks of tender chicken, shredded carrots, green onions, fresh cilantro, mozzarella cheese, and an easy-to-make peanut sauce that pulls it all together.
Spiced Chicken Naan Flatbread
Store-bought naan, topped with chicken seasoned with a blend of Indian-inspired spices, yogurt, sautéed spinach, fresh tomato, cilantro, and fresh mozzarella make a fast and easy dinner.
Naan Pizza with Prosciutto Wrapped Shrimp
Ingredients
- 4 naan flatbreads
- 2-1/2 tablespoons olive oil, divided
- 3/4 lb jumbo shrimp, fully cooked, tails removed
- 4 ounces prosciutto, sliced lengthwise into 3/4-inch strips
- 1-1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 tablespoon balsamic reduction, plus more for finishing, see notes
- 2 cups finely shredded mozzarella cheese
- 4 plum tomatoes, sliced
- 1/2 cup chiffonade of fresh basil, loosely packed
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Brush both sides of each naan flatbread with a little olive oil and arrange them on 2 sheet pans. Pre-bake the naan for 6 minutes, remove them from the oven, and set aside.
- Heat the remaining olive oil in a frying pan over medium heat. Add the chopped onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking for 1 minute longer.
- Stir in the balsamic reduction and continue cooking, stirring constantly, until the onions are well coated. Divide the onion mixture between the naan and top with half of the shredded cheese. Arrange the tomato slices and basil on top and set aside while you prepare the shrimp.
- Starting at the end opposite the tail, wind a strip of prosciutto around each shrimp. Divide them amongst the naan and top with the remaining cheese.
- Bake until the edges of the naan are crisp and the cheese has melted, 8 to 12 minutes. Crack a little black pepper over each naan and drizzle with balsamic reduction before serving.
Notes
- Place 1 cup of balsamic vinegar in a small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon. Time will vary depending on the saucepan and stove, but on average, it should take about 15 minutes.
- You can continue to reduce beyond this point but bear in mind that the vinegar will thicken even more as it cools. Remove from the heat, allow to cool completely, and transfer to a small jar. Cover and keep refrigerated until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this the other night with already cooked shrimp, garlic naan, and grape tomatoes. It was super fast and really easy.
Hi Patricia,
We’re glad you enjoyed the naan pizzas. Thanks for letting us know.
This turned out delicious! I used the garlic naan you recommended, and I would definitely make this again for a quick weeknight dinner!