Naan Pizza with Prosciutto Wrapped Shrimp

Two naan pizzas topped with prosciutto-wrapped shrimp, tomatoes, basil, and mozzarella on a black board with a pizza cutter.

5 from 2 votes

Naan Pizza with Prosciutto Wrapped Shrimp

Combining ready-made and fresh ingredients, this naan pizza is topped with prosciutto-wrapped shrimp, tomatoes, fresh basil, and balsamic reduction. It's quick, easy, and a perfect choice for busy foodies seeking a great gourmet meal.

Prep Time20

Cook Time20

Total Time40

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

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.

Note: The prep times listed for this recipe do not include making balsamic reduction from scratch.

About the seasoning: Although we do 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. With prosciutto being a salt-cured ham and shrimp containing a fair amount of sodium on their own we don't think any more is needed.

Nutrition