HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Shrimp Pizzas
Pesto Shrimp Pizzas

Pesto Shrimp Pizzas

with Cherry Tomatoes and Mozzarella Cheese

Read more

Juicy pan-fried shrimp, rich pesto and tender bell peppers top these pizzas! A flourish of mozzarella and sprinkling of chili flakes adds a creamy and spicy kick!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 unit


(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

113 g

Cherry Tomatoes

1 tsp

Chili Flakes

½ cup

Mozzarella Cheese, shredded


160 g

Sweet Bell Pepper

1 unit


56 g

Spring Mix

Not included in your delivery

2 tbsp


2 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber7 g
Protein26 g
Cholesterol210 mg
Sodium2570 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange naan on a baking sheet. (NOTE: It's ok if they overlap!) Bake in the middle of the oven, until golden-brown, 1-2 min per side. (TIP: Keep an eye on the naan so that it doesn't burn!) Set aside.


While naan toasts, halve tomatoes. Core, then cut pepper into 1/4-inch slices. Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1 tsp pesto, 1/2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.


Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4ppl) to another large bowl. Season with salt and pepper. Toss together and set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 2-3 min. Transfer peppers to a plate and set aside. Add shrimp to the same pan. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** (TIP: Don't overcrowd the pan. Cook shrimp in two batches for 4 ppl!)


Working directly on a baking sheet, spread remaining pesto over each naan. Top with shrimp, peppers and cheese. Sprinkle 1/4 tsp chili flakes across pizzas. (NOTE: Reference Heat Guide.) Toast assembled pizzas in the middle of the oven, until warmed through, 2-3 min. (NOTE: For 4 ppl, bake 2 pizzas at a time, in 2 batches.)


Add spring mix and tomatoes to the large bowl with dressing. Toss to coat. Cut pizzas into quarters. Divide pizzas and salad between plates. Squeeze over a lemon wedge, if desired.