Pesto Shrimp Pizzettes

Family Friendly

with Spinach Salad

10 min

Difficulty: 1/3

Italian

Juicy pan-fried shrimp, rich pesto and tender-sweet onions top these pizzettes. A sprinkle of feta and a dollop of yogurt sauce add a creamy and salty kick.

Allergens

Soy

Wheat

Milk

Sulphites

Shrimp

May contain traces of allergens

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Strainer

Zester

Large Bowl

Large Non-Stick Pan

Whisk

Tags

Family Friendly

Ingredients

Shrimp

285 g

Flatbread

2 unit(s)

Basil Pesto

0.25 cup

Tomato

1 unit(s)

Feta Cheese, crumbled

0.5 cup

Yellow Onion

1 unit(s)

Lemon

1 unit(s)

Baby Spinach

56 g

Mini Cucumber

1 unit(s)

Yogurt Sauce

3 tbsp

Oil

2 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Sugar

0.25 tsp

Preparation

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: It's okay 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).
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.
Toast assembled pizzettes in the middle of the oven until warmed through, 2-3 min.

Cut cucumber into 1/4-inch rounds.
Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. Toss to coat.
Divide pizzettes and salad between plates.
Dollop or drizzle yogurt sauce over top of flatbreads.
Squeeze a lemon wedge over top, if desired.