Shrimp Pesto Flatbread Pizza Recipe

5 from 1 vote

Shrimp pesto flatbread pizza is topped with succulent shrimp, juicy tomatoes, bright pesto sauce, and gooey cheese.

Prep Time15

Cook Time8

Total Time23

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 390kcal

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 degrees F.
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.

Tips

You can also use large or jumbo-sized shrimp. Slice them in half so that they are thinner and will still cook quickly before placing them on the pizza.
For easier cutting, allow the pizzas to cool for a few minutes before cutting.

Storage

Store any leftovers in an air-tight container in the refrigerator for up to three days.

How to reheat flatbread pizza

There are a couple of ways to reheat Pesto Shrimp 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 degrees Fahrenheit and bake the flatbread pizza on a sheet pan for 5-10 minutes. This is my favorite method.