Pesto Shrimp Flatbreads

Very High Fibre

Family Friendly

Spicy

with Bell Peppers and Mozzarella Cheese

10 min

Difficulty: 1/3

Italian

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Classic-euro-dishes

Family Friendly

Spicy

Handhelds

Ingredients

Shrimp

285 g

Flatbread

2 unit(s)

Basil Pesto

0.25 cup

Mozzarella Cheese, shredded

0.75 cup

Sweet Bell Pepper

1 unit(s)

Lemon

0.5 unit(s)

Baby Spinach

56 g

Chili Flakes

4 g

Tomato

1 unit(s)

Garlic Puree

1 tbsp

Salt

0.125 tsp

Oil

3 tbsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
On a parchment-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.)
Toast flatbreads in the bottom of the oven for 2-3 min, until softened. (NOTE: For 4 servings, toast in the top and bottom of the oven, rotating sheet halfway through.)

Meanwhile, core, then cut pepper into 1/4-inch slices.
Cut tomatoes into 1/4-inch pieces.
Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
In a medium bowl, add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
In a large bowl, add lemon zest, garlic puree, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until tender.
Transfer peppers to a plate and set aside.
Add shrimp and 1/2 tbsp (1 tbsp) oil to the same pan. Cook for 2-3 min, stirring occasionally, until shrimp are cooked through.**

Working directly on the baking sheet, spread remaining pesto over flatbreads.
Top with shrimp, peppers and cheese. Sprinkle with 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Use more chili flakes!)
Toast assembled flatbreads in the middle of the oven for 3-4 min, until golden. (NOTE: For 4 servings, toast 1 baking sheet of flatbreads at a time.) (TIP: Keep an eye on them so they don't burn.)