Shrimp Pesto Flatbread

5 from 1 vote

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!

Course Appetizer, Main Dish

Cuisine American

Keyword pesto flatbread recipe, shrimp pesto flatbread

Prep Time 30

Cook Time 10

Total Time 40

Servings slices

Calories 224kcal

Author Sue Ringsdorf

Ingredients

For the flatbread:

2 ½ cups bread flour
1/2 cup all-purpose flour
1/3 cup parmesan cheese
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
¼ cup olive oil
1 cup warm water

For the toppings:

1/4 cup parmesan cheese
1/2 cup pesto sauce - use my homemade version
1-2 Tablespoons olive oil
1 ½ pounds raw shrimp
kosher salt and freshly ground black pepper - to taste
3-4 cups arugula
chopped tomatoes - optional

Instructions

Make flatbread dough. 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.
2 ½ cups bread flour, 1/2 cup all-purpose flour, 1/3 cup parmesan cheese, 1 teaspoon red pepper flakes, 1 ½ teaspoons kosher salt, ¼ cup olive oil, 1 cup warm water
Kneed dough. 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.
Roll out dough. 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.
Prep for baking. Preheat oven to 475 degrees F. 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.
Par-bake flatbreads for approximately 7-8 minutes.
Add toppings. Sprinkle some parmesan cheese on par-baked flatbreads. Then spread them with pesto sauce.
1/4 cup parmesan cheese, 1/2 cup 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.
1-2 Tablespoons olive oil, 1 ½ pounds raw shrimp, kosher salt and freshly ground black pepper
Finish baking. Bake flatbreads for another 7-8 minutes, or until done to your liking. Remove from heat and add the chopped shrimp and arugula (and tomatoes). Serve immediately.
3-4 cups arugula, chopped tomatoes

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.

Nutrition