Summer Vegetable & Shrimp Pizza


In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can chose whether or not to recognize the day as a general holiday, which most do.

The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Even though many people will take in the day’s events and cultural food at the festival, some chose to pack a picnic lunch and take a drive somewhere just to relax.

I am posting a summer veggie & shrimp pizza that should work real well with that idea.

Print Recipe
Summer Vegetable & Shrimp Pizza
  1. In a skillet, fry bacon until almost done. Remove to paper towel.
  2. Add zucchini, onion & garlic to skillet with bacon drippings & sauté for 2 minutes. Transfer to a plate. Increase heat slightly & add 1/2 tsp. of oil. Add shrimp & cook for 1 minute, turning halfway through. Transfer to a plate. Cut cooked corn kernels off of the cobs.
  3. Preheat oven to 375 F.
  4. Brush Naan breads with olive oil & sprinkle with salt, pepper & Parmesan cheese. Top with zucchini, onions, garlic, shrimp, corn, bacon bits & mozzarella cheese.
  5. Bake until cheese is bubbling & naan bread is 'toasted', about 7-8 minutes. Allow pizza to rest for 5 minutes, then cut into 8 slices. Sprinkle with basil & parsley. Serve

Salmon & Leek Naan Pizza

The Naan which is known for its soft and fluffiness and original flavour also led to other types of it being created.

Different types of Naan also became popular depending on them either being stuffed or coated with specific toppings. The many varieties include:

  • Plain Naan – simplest form which is brushed with ghee or butter
  • Garlic Naan – topped with crushed garlic and butter
  • Kulcha Naan – has a filling of cooked onions
  • Keema Naan – includes a filling of minced lamb, mutton or goat meat
  • Roghani Naan – sprinkled with sesame seeds
  • Peshawari Naan and Kashmiri Naan –  filled with a mixture of nuts and raisins including pistachios
  • Paneer Naan – stuffed with a filling of cheese flavored with ground coriander and paprika
  • Amritsari Naan – stuffed with mash potatoes and spices 
Print Recipe
Salmon & Leek Naan Pizza
  1. In large skillet, heat oil over medium heat. Add leeks and garlic; season with salt and pepper. Cook, stirring often, until leeks are softened, about 5 minutes. Remove skillet from heat; let cool slightly.
  2. Meanwhile, in small bowl, combine sour cream, dill, mustard and lemon zest. Season with salt and pepper.
  3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Place naan on prepared baking sheets. Evenly spread sour cream mixture on naan, leaving 1/2-inch border. Top with leek mixture, salmon and Swiss cheese. Bake until edges of naan are lightly browned and salmon is cooked through, 10 to 12 minutes. Sprinkle with dill fronds, if desired.