Shrimp Pesto Flatbread combines the BEST homemade crust along with homemade pesto sauce, chopped shrimp, and fresh arugula. So many great flavors in every bite!
Use a food processor to mix up the crust. Start by adding the flour, parmesan cheese, red pepper flakes, and salt, and then pulse to mix well. Add olive oil and water, and pulse again.
Turn the dough out on to a clean surface lightly dusted with flour. Kneed the dough for a minute or so, and form it into a nice smooth ball. Let it rest for 10 minutes.
Divide the dough into two equal shapes. Then use a rolling pin to roll out each one into a thin shape. You can make it into any shape you prefer.
Transfer shapes on to prepared baking sheets dusted with cornmeal. Brush some olive oil lightly over the tops of the dough. Then use a fork to poke holes throughout.
Sprinkle some parmesan cheese on both flatbreads. Then spread them with pesto sauce.
Meanwhile, cook the shrimp. In a cast iron skillet (or a grill) cook the shrimp until done (or they turn pink) - just a few minutes. Remove and chop into smaller pieces.
Preheat oven to 500 degrees. Bake flatbreads for approximately 8-10 minutes, or until done. Remove from heat and add the chopped shrimp and arugula.
Notes
For best results, use my homemade dough and pesto sauce recipes. Links are on my site. However, you can certainly use store bought too.
I keep small portions of homemade pizza dough and homemade pesto in my freezer. See blog post on further notes re this method.
To get a crispier crust, pre-bake it for 5-10 minutes before adding toppings.
You can change the toppings to whatever you like best. Ideas for these are on the blog.