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Pizza Alfredo with Roasted Vegetables and Tomato & Basil Meatballs

Pizza Alfredo with Roasted Vegetables and Tomato & Basil Meatballs

If you're short on time, prepare calzone in advance, cover and refrigerate. When ready, brush with milk, sprinkle with Parmesan cheese and bake.

prep. time:
5 min
cook time:
20 min


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  • 1 cup Classico® Light Creamy Alfredo Pasta Sauce
  • 1 package (12 oz.) Al Fresco® Tomato Basil Chicken Meatballs, cut in half
  • Cooking spray
  • 1 cup Sliced fresh onion
  • 1 cup Thinly sliced, fresh crimini mushrooms (or use button mushrooms)
  • 1 cup Small, fresh zucchini squash with skin, thinly sliced into 1/2 moon pieces
  • 4 oz. Tandoori Naan
  • 1/4 cup Fresh chopped basil, thinly sliced
  • 1/4 cup Sun-dried tomatoes, oil pack, thinly sliced (reserve 2 tbsp oil)
  • 3 oz. Shredded Mozzarella Cheese, lite
  • 2 tbsp Shredded fresh Asiago cheese


  1. Preheat oven to 425°F.
  2. Prepare a baking sheet pan with the cooking spray. Mix zucchini, onions and mushrooms with the reserved oil from the sundried tomatoes and spread on the baking sheet. Roast in the oven for 10 minutesor until browned. Reduce oven temperature to 400°F.
  3. To assemble, spread Classico® Light Creamy Alfredo Pasta Sauce, followed by the roasted vegetables, basil, and meatballs (flat, face down) on each Naan, top with sun-dried tomatoes.
  4. Sprinkle with mozzarella and asiago, bake 10 minutes until the cheeses are nicely browned. Let sit for 5 minutes, slice and serve.