Mini pizzas aux crevettes et au pesto

Familiale

avec salade d’épinards

10 min

Difficulté: 1/3

Italienne

Des crevettes sautées, un pesto riche en saveurs et des oignons tendres et sucrés garnissent ces mini pizzas d’exception! Ajoutez du feta crémeux et une pincée de flocons de piments pour une touche de piquant!

Allergens

Soya

Blé

Lait

Sulfites

Crevettes

Peut contenir des traces d’allergènes

Noix

Utensils

Papier sulfurisé

Plaque de cuisson

Passoire

Zesteur

Grand bol

Grande poêle antiadhésive

Fouet

Tags

Familiale

Ingrédients

Crevettes

285 g

Pain plat

2 unit(s)

Pesto au basilic

0.25 cup

Tomato

1 unit(s)

Feta, émietté

0.5 cup

Oignon jaune

1 unit(s)

Citron

1 unit(s)

Bébés épinards

56 g

Mini concombres

1 unit(s)

Sauce au yogourt

3 tbsp

Huile

2 tbsp

Poivre

0.125 tsp

Sel

0.125 tsp

Sucre

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.