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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
Allergens:Sulphites/SulfiteCrustacean/CrustacéWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Flatbread

(ContainsWheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

66 g

Mini Cucumber

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

160 g

Sweet Bell Pepper

1 unit

Lemon

56 g

Spring Mix

Not included in your delivery

2 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Whisk
Zester
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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)

2

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.

3

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.

4

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!)

5

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.)

6

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.