Pesto Shrimp Pizzas
with Mozzarella Cheese
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.
Ingredients
1 tsp
Chili Flakes
285 g
Shrimp
(Contains Crustacean/Crustacé)
2 unit
Flatbread
(Contains Wheat)
¼ cup
Basil Pesto
(Contains Milk)
66 g
Mini Cucumber
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
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
Utensils
Instructions
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.
