Easy Naan Barbecue Shrimp Pizzas

Preheat the oven to 425°F and line a baking sheet with aluminum foil. Pat the shrimp dry with a paper towel, then season both sides with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat, add the shrimp, and cook in batches for a couple of minutes per side, just until opaque. Transfer the shrimp to a plate to cool slightly, then slice them in half lengthwise so they’re flat on one side, or leave them whole if you prefer.

Make the Pico de Gallo by combining 2 diced tomatoes, 1 small diced red onion, 1/4 cup chopped cilantro, and 1–2 jalapeños, seeded and finely diced, in a medium bowl. Add a squeeze of fresh lime juice and a pinch of salt, then stir to combine and set aside.

Place the naan on the prepared baking sheet or sheets. We have an easy naan recipe for anyone interested.

Add 1/8 cup of barbecue sauce to the center of each naan and spread it evenly, stopping just shy of the edges of the flatbread.

Add the mozzarella and cheddar cheeses to the pizzas, then bake for 8–10 minutes, or until the cheese is bubbly and the crust is crisp and golden.

Once the pizza is cooked, sprinkle with Pico de Gallo.

Finish with shrimp, a sprinkle of chopped cilantro, and a drizzle of extra barbecue sauce.

Enjoy!