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Shrimp Pesto Naan Pizza

Posted by Brittany Pitschman on


  • 4 large shrimp, peeled and deveined
  • 1/8 teaspoon fine sea salt

  • Pinch of cayenne pepper

  • 1 teaspoon extra-virgin olive oil
  • 1 naan bread
  • 2 tablespoons homemade or store bought pesto
  • 3 grape tomatoes, thinly sliced
  • Block Parmesan cheese

  • 1/4 teaspoon Asian chili oil


  1. Preheat the oven to 400 degrees F.

  2. Toss the shrimp in a medium bowl with the salt and cayenne.

  3. Heat an 8.5” 360 cookware fry pan over medium heat. Add the olive oil.
  4. Add the shrimp, and cook until opaque, about 1 minute on each side. Be careful not to overcook. Remove the pan from the heat.
  5. Transfer the shrimp to a medium bowl. Add ½ tablespoon pesto. Stir to coat the shrimp.
  6. Place the naan on the 360-cookie sheet.
  7. Spread 1 1/2 tablespoons of the pesto over the naan. Top with the grape tomato slices. Bake for 6 minutes.
  8. Shave the cheese over the pizza, and drizzle the chili oil on top. Bake for 1 minute.
  9. Cut into wedges and serve.

Serves 1

By: Whitney Miller


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