Shrimp Pesto Flatbread Pizza is topped with succulent shrimp, juicy tomatoes, bright pesto sauce, and gooey cheese for a delicious combination of flavors.
I love pizza! It is a regular part of our meal rotation. Especially homemade flatbread pizzas. They are so quick and easy to make and are a great way to use up random ingredients in the refrigerator. Which is how I came up with this shrimp pesto flatbread pizza.
I love customizing pizzas with a variety of toppings and because shrimp is so small it cooks really fast.
Do you love flatbread pizza too? Try my easy recipes for Buffalo Chicken Flatbread Pizza, Chicken Spinach Artichoke Pizza, Shrimp Scampi Pizza, Greek Chicken Flatbread Pizza, or Crab Rangoon Flatbread Pizza.
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Why You Will Love This Recipe
- Flatbread pizza is great for a light weeknight dinner.
- Flatbread pizzas are also easy to customize so you can use up whatever is in your refrigerator.
- Shrimp is a quick-cooking protein so you can have dinner ready in less than 30 minutes.
Recipe Ingredients
Flatbread: Feel free to use store-bought or if you have a sourdough starter try this delicious recipe for Sourdough Discard Flatbread. If you don't have a sourdough starter you can use this recipe for No Yeast Flatbread.
Shrimp: The most time-consuming part of making this pizza is peeling the shrimp. To save time, purchase raw pre-peeled shrimp.
Cherry Tomatoes: Juicy tomatoes add a nice brightness to the flatbread pizza.
Mozzarella Cheese and Parmesan Cheese: Be sure to use fresh parmesan cheese not the stuff sold in a green can.
Pesto: You can use store-bought or homemade pesto. I am partial to this Recipe for Spinach Pesto. Pesto is a great way to take advantage of an abundant herb garden. Looking for other delicious substitutes for basil in pesto?
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Toppings: Easily customize this pesto pizza recipe. Pesto sauce makes a great base for a variety of toppings.
Add other toppings like red bell pepper, zucchini, sun-dried tomatoes, red onion, marinated artichokes, etc.
Shrimp: Instead of shrimp try using precooked salmon or chicken.
After baking the pizzas try topping them with your favorite salad mix. Try using fresh arugula, baby spinach, or micro greens.
For a little more spice, sprinkle some red pepper flakes on top of the pizzas before serving.
Step by Step Directions
Step 1: Pat the shrimp dry. Place them in a small bowl and coat them with olive oil. Season shrimp with kosher salt, baking soda, and a few grinds of fresh black pepper. Chill in the refrigerator for at least 15 minutes and up to one hour.
Preheat the oven to 450°F (180°C).
Step 2: Place the flatbread on a metal baking sheet and brush with a couple of tablespoons of pesto.
Step 3: Top with the shrimp and sliced cherry tomatoes.
Step 4: Sprinkle evenly with the mozzarella and Parmesan cheese.
Bake for 8-10 minutes until the shrimp is pink and opaque and the cheese has melted and is golden brown.
Let the pizzas cool for a few minutes before cutting.
Serving Suggestions
Pair this Pesto Shrimp Flatbread with a crisp green salad, like this Kale and Apple Salad for an amazing dinner.
You can also serve a variety of other appetizers with this pizza like these Traeger Smoked Chicken Wings, Smoked Cream Cheese, Smoked Potato Skins, or these Chicken and Zucchini Fritters.
How to Store and Reheat Leftovers
Refrigerate leftovers in an airtight container for 2-3 days.
To Reheat: There are a couple of ways to reheat flatbread pizza.
- Microwave: You can reheat it in the microwave at 30-second intervals but the flatbread will not be as crunchy.
- Oven: Preheat the oven to 250°F (130°C) and bake the flatbread pizza on a sheet pan for 5-10 minutes. This is my favorite method.
Recipe FAQs
Depending on where you live frozen shrimp is cheaper and even fresher than fresh shrimp. Here are two ways to thaw frozen shrimp depending upon how much time you have.
If you have 24 hours: Place the frozen shrimp in the refrigerator overnight.
If you have less than 30 minutes: Place the frozen shrimp into a large bowl with very cold water. The shrimp should be completely thawed in about 15 minutes.
The salt in the brine ensures the shrimp stays juicy as they cook. The alkaline baking soda increases the pH of the shrimp giving them a firm crisp texture. Just a short 15 minutes in a salt and baking soda brine ensures your shrimp will be juicy and succulent.
Yep! Because of its small size shrimp cooks really quickly. Precooked shrimp would become dry and rubbery by the time the cheese melted.
Expert Tips
- The most time-consuming part of making this pizza is peeling the shrimp. To save time, purchase raw pre-peeled shrimp.
- You can also use large or jumbo-sized shrimp. Slice them in half so that they are thinner and will still cook quickly.
- If you don't like shrimp, try substituting chicken. The chicken should be cooked before being added to the flatbread pizza.
- For a vegetarian version substitute the shrimp with grilled zucchini, bell peppers, artichokes, eggplant, and/or summer squash.
- This is my favorite pan for baking pizzas. It is perforated on the bottom to help ensure a crispy crust.
- Don't overload the flatbread. Too many toppings will create a soggy crust and will increase the baking time.
- For easier cutting, allow the pizzas to cool for a few minutes before cutting.
More Delicious Pesto Recipes
Thanks for Reading!
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📖 Recipe
Shrimp Pesto Flatbread Pizza Recipe
Equipment
- small bowl
Ingredients
Shrimp
- 1 pound medium shrimp shelled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ⅛ black pepper
Pizza
- 4 pieces of flatbread
- ½ cup pesto
- 1 cup cherry tomatoes sliced in half
- 1 cup mozzarella shredded
- ½ cup Parmesan grated
Instructions
- Pat the 1 pound medium shrimp dry and toss in the 1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, and ⅛ black pepper. Chill in the refrigerator for at least 15 minutes and up to one hour.
- Preheat oven to 450°F (180°C).
- Place the 4 pieces of flatbread on a metal baking sheet and brush with ½ cup pesto. Top with the shrimp and 1 cup cherry tomatoes . Sprinkle evenly with the 1 cup mozzarella and ½ cup Parmesan.
- Bake for 8-10 minutes until the shrimp is pink and opaque and the cheese has melted.
- Let the pizzas cool for a few minutes before cutting.
Notes
- The most time-consuming part of making this pizza is peeling the shrimp. To save time, purchase raw pre-peeled shrimp.
- You can also use large or jumbo-sized shrimp. Slice them in half so that they are thinner and will still cook quickly.
- If you don't like shrimp, try substituting chicken. The chicken should be cooked before being added to the flatbread pizza.
- For a vegetarian version substitute the shrimp with grilled zucchini, bell peppers, artichokes, eggplant, and/or summer squash.
- This is my favorite pan for baking pizzas. It is perforated on the bottom to help ensure a crispy crust.
- Don't overload the flatbread. Too many toppings will create a soggy crust and will increase the baking time.
- For easier cutting, allow the pizzas to cool for a few minutes before cutting.
- Microwave: You can reheat it in the microwave at 30-second intervals but the flatbread will not be as crunchy.
- Oven: Preheat the oven to 250 degrees Fahrenheit and bake the flatbread pizza on a sheet pan for 5-10 minutes. This is my favorite method.
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