Ladies and gentlemen, I think it’s imperative to inform you that if my taste-buds could express emotions, right now, they would be in ecstasy! They would be crying tears of joy while simultaneously doing one-handed-back-hand-springs.
I’m afraid, however, that my taste-buds are incapable of such feats. (I know. It’s sad.) Your taste-buds will have the same emotional experience if you make this evenings’ recipe for yourself. Who knows. Maybe you’ll have more luck with the one-handed-back-hand-springs.
These flatbread pizzas are INSANELY versatile! I made a shrimp version a few of us had and chicken for the rest. You could easily leave off the meat all together and load up on the veggies. I put spinach on mine. Tomatoes, peppers, and sauteed mushrooms would all be divine on this pizza,too!
The combination of succulent shrimp with creamy ricotta, gooey mozzarella and the sharp bite of pesto is quite an amazing experience. The recipe I’m sharing is enough to feed five people two pizzas each. Do yourself (and your taste-buds) a favor and make these tonight. 🙂
Pesto Flatbread Pizza
- 10 flatbreads (I used onion flavored, they were tasty)
- 1 (8 oz.) jar store bought pesto
- 1 pound shrimp, peeled and deveined and chopped into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 2 cups baby spinach, rinsed and dried
- 2 cups part-skim mozzarella cheese, grated
- 1 cup part skim ricotta cheese
Preheat the oven to 350 degrees.
In a large sauce pan, heat the olive oil over medium high heat. Add the garlic and cook for about 1 minute or until fragrant.
Add the shrimp and cook for about 3 minutes more. (Shrimp will transform from their original translucent gray color to a lovely opaque pink.)
Add the wine and lemon juice and cook 2 minutes more. Remove from heat.
Spread approximately 1 tablespoon of pesto onto each flatbread. Top with small dollops of ricotta cheese and baby spinach. Divide shrimp evenly among the flatbreads. Sprinkle with shredded mozzarella.
Cook the flatbread pizzas on a large baking sheet (I used two) for about 7 minutes or until the cheese is melted.
Serve immediately. Top with red pepper flakes and oregano for an extra one-two punch of flavor!