Pesto Shrimp Pizzas

Pesto Shrimp Pizzas

with Mozzarella Cheese

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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!

Tags:QuickFamily Friendly

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

1 tsp

Chili Flakes

285 g



2 unit



¼ cup

Basil Pesto


66 g

Mini Cucumber

¾ 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)4895 kJ
Calories1170 kcal
Fat58 g
Saturated Fat12 g
Carbohydrate122 g
Sugar12 g
Dietary Fiber9 g
Protein48 g
Cholesterol210 mg
Sodium2860 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 flatbreads on a baking sheet. Toast in the middle of the oven, until golden-brown, 2-3 min per side. Set aside. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and the top of oven, rotating sheets halfway through cooking)


While flatbread toast, slice cucumber into 1/4-inch rounds . 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 the baking sheet, spread remaining pesto over each flatbread. Top with shrimp, peppers and cheese. Sprinkle 1/4 tsp chili flakes across pizzas. (NOTE: Reference Heat Guide.) Toast assembled flatbreads 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 cucumbers to the large bowl with dressing. Toss to coat. Cut pizzas into pieces. Divide pizzas and salad between plates. Squeeze over a lemon wedge, if desired.