Last weekend I was working on some shrimp recipes for a project and when I mentioned the thought of shrimp pizza to the Taster he got a little excited. Before I knew it there were multiple topping ideas being tossed out, but in the end, we went with pesto (as the sauce), red onion, roasted red pepper, goat cheese and shrimp a top none other than my favorite sprouted tortilla.

It had been weeks since I had had my beloved tortilla pizzas and as soon as I realized they were no longer a thing of the past, I was the excited one.

This pizza concept would work on any crust, I also made it on some Middle Eastern Flatbreads for my cousin who I wasn’t sure how he would feel about the sprouted tortilla. For the record, he said he liked them both the same. :) Score for kids eating whole grains!

I love these pizzas vegetarian, but I must say that I’ve been slacking on protein lately, and I can definitely tell. So an added opportunity for some additional protein from the shrimp is a score for a healthy adult!

 

Shrimp & Pesto Pizza

Yield: 2 Pizzas

Serving Size: 2

Ingredients

  • 2 Sprouted Tortillas (I use French Meadow)
  • 2 Tbsp prepared pesto
  • 1/4 cup red onion, sliced
  • 1/4 cup roasted red pepper, sliced
  • 2 oz goat cheese
  • 4 oz cooked shrimp

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Bake tortillas for about 5 minutes.
  3. Remove from oven and spread pesto over tortilla.
  4. Top with red onion, red pepper, goat cheese and shrimp.
  5. Bake for another 5 minutes until toppings are hot and cheese has melted.
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P.S. Happy Halloween! I’ve got to find some sort of costume to wear tonight for trick-or-treaters…help!

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