Description
Golden, crispy flatbreads layered with basil pesto, juicy shrimp, and melty mozzarella, finished with fresh basil for a bright, herby bite. Ready in 25 minutes and perfect for weeknights or entertaining.
Ingredients
Scale
- 2 flatbreads, 8 inches each
- 8 ounces shrimp, peeled and deveined, patted dry
- 1 cup mozzarella cheese, sliced or shredded
- 1/3 cup basil pesto
- 2 tablespoons extra virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, torn, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss shrimp with 1 tablespoon olive oil, minced garlic, red pepper flakes, salt, and black pepper.
- Heat a skillet over medium heat and sear shrimp 1 to 2 minutes per side until pink. Remove from heat.
- Place flatbreads on the prepared sheet and pre-bake 2 minutes to help them crisp.
- Spread pesto evenly over flatbreads, top with mozzarella, then arrange shrimp on top.
- Bake 8 to 10 minutes until cheese is melted and edges are golden.
- Drizzle with remaining 1 tablespoon olive oil, garnish with torn basil, slice, and serve hot.
Notes
- Note: Pat shrimp very dry for the best sear and minimal moisture on the crust.
- Pre-baking the flatbreads keeps the base crisp under juicy toppings.
- Add a squeeze of lemon after baking to brighten flavors.
- For extra richness, sprinkle 2 tablespoons grated Parmesan before baking.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: pesto shrimp flatbread, mozzarella flatbread, easy weeknight dinner, shrimp pizza, basil pesto recipe, party appetizer