Pesto Shrimp Pizzettes
with Spinach Salad
Juicy pan-fried shrimp, rich pesto and tender-sweet onions top these pizzettes! A flourish of feta and a sprinkling of chili flakes add 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.
(Contains Milk, Soy, Wheat)
Feta Cheese, crumbled
Not included in your delivery
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 parchment-lined baking sheet. (NOTE: It's ok if they overlap!) Bake in the middle of the oven, until golden-brown, 3-4 min per side.Set aside.
Meanwhile, cut tomato into 1/4-inch pieces. Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Set aside. (NOTE: This is your dressing!)
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 2-3 min. Transfer onions to a plate and set aside. To the same pan, add shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 ppl.)
Working on the prepared baking sheet, spread remaining pesto over each flatbread. Top with shrimp, onions, feta and half the tomatoes. Sprinkle 1/4 tsp chili flakes across pizzettes if desired. (NOTE: Reference Heat Guide). Toast assembled pizzettes in the middle of the oven until warmed through, 2-3 min.
Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. Toss to coat. Divide pizzettes and salad between plates. Squeeze a lemon wedge over top, if desired.