Pesto Shrimp Flatbread Recipe

Name: Pesto Shrimp Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup Spinach; 1/2 Red pepper; 1 1/2 cup Grated mozzarella cheese; 2 tbsp Parsley; 2 cup Packed fresh basil; 3 clove Garlic; 1/4 cup Pine nuts; 1 Salt and pepper; 2/3 cup Extra virgin olive oil; 1/2 cup Parmesan cheese; 1 3/4 cup Whole wheat flour; 1 envelope Yeast; 1 1/2 tsp Sugar; 2/3 cup Warm water; 3 tbsp Olive oil; 1/4 cup Mayo; 1 Chipotle chilli; 1 Franks red hot sauce; 1 Salt and pepper; 1/2 Lime - juiced; 1 pinch Garlic powder; 10 large shrimp; 2 tbsp Butter; 2 tbsp Lemon juice; 3 clove Garlic; 1 Salt and pepper

Servings: persons

1/4 cup Spinach
1/2 Red pepper
1 1/2 cup Grated mozzarella cheese
2 tbsp Parsley
2 cup Packed fresh basil
3 clove Garlic
1/4 cup Pine nuts
1 Salt and pepper
2/3 cup Extra virgin olive oil
1/2 cup Parmesan cheese
1 3/4 cup Whole wheat flour
1 envelope Yeast
1 1/2 tsp Sugar
2/3 cup Warm water
3 tbsp Olive oil
1/4 cup Mayo
1 Chipotle chilli
1 Franks red hot sauce
1 Salt and pepper
1/2 Lime - juiced
1 pinch Garlic powder
10 large shrimp
2 tbsp Butter
2 tbsp Lemon juice
3 clove Garlic
1 Salt and pepper

1
For the pesto sauce - Place basil, pine nuts, and garlic in food processor and mix until finely chopped
2
Add oil and continue to mix until smooth
3
Stir in Parmesan
4
Add salt and pepper to taste
5
For the whole wheat dough combine 1 cup flour, yeast, sugar and salt
6
Add water and 3 tbsp olive oil and mix until blended - about 1 min
7
Gradually add flour until dough can form a soft ball - it will still be somewhat sticky
8
Knead dough on floured surface and add more flour if needed - knead for about 4 min until smooth
9
Cut dough in half and shape into 2 rectangular pizzas and place on a greased pan
10
For the shrimp - put butter in pan and cook shrimp with lemon juice and garlic until pink
11
Add salt and pepper to taste
12
Cut shrimp in thirds
13
Brush enough pesto on pizzas to fully cover them
14
Sprinkle on peppers, spinach and shrimp on pizzas
15
Cover with grated mozzarella
16
Cook pizzas at 425 until just browned then broil until crisp
17
For chipotle aioli - mix mayo and lime juice
18
add chipotle, franks red hot, salt, pepper and garlic to mayo to taste
19
Drizzle aioli on pizzas and sprinkle parsley

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/4 cup Spinach, 1/2 Red pepper, 1 1/2 cup Grated mozzarella cheese, 2 tbsp Parsley, and more.

Yes, Pesto Shrimp Flatbread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pesto Shrimp Flatbread

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