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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.
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.
Featured Ingredients & Shopping Tips
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable 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.
Overview
How to Make Naan Pizza (with Prosciutto-Wrapped Shrimp)
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, get the oven hot and pre-bake the naan with a little olive oil until it’s just starting to crisp up. Then, sauté the onions and garlic until they’re soft and fragrant, and toss them in some balsamic reduction for extra flavor.
Now, layer that onion mixture, cheese, tomatoes, and basil on the naan. Next, wrap the shrimp in prosciutto and add them to the naan.
Finally, bake it all until the naan is crispy and the cheese is melty, and finish it off with some pepper and a drizzle of balsamic.
More Delicious Flatbread Recipes
Store-bought naan is a quick, convenient base for individual flatbread pizzas. Like pizza dough, it’s a blank canvas for a variety of toppings. Here are two more to try:
Thai Chicken Naan Pizza
Topped with tender chicken, shredded carrots, scallions, cilantro, mozzarella, and a simple peanut sauce.
Spiced Chicken Naan Flatbread
Indian-inspired spiced chicken, sautéed spinach, tomato, cilantro, and fresh mozzarella on naan for an easy, flavorful 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
How to Make Balsamic Reduction
You can find various brands of balsamic reduction (we happen to like Alessi) in the condiment aisle of most grocery stores, but making your own is easy too. 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.
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!