Pesto Shrimp Flatbread
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 366.8
- Total Fat: 7.3 g
- Cholesterol: 78.0 mg
- Sodium: 856.7 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 5.4 g
- Protein: 23.3 g
View full nutritional breakdown of Pesto Shrimp Flatbread calories by ingredient
Introduction
Adapted from a few different recipes and inspired by the appetizer at Joey's. Adapted from a few different recipes and inspired by the appetizer at Joey's.Number of Servings: 3
Ingredients
-
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour plus more for kneading
1/2 tsp fine sea salt
1/2 packet active dry yeast
1/2 cup very warm water
1/4 tsp splenda
3 tbsp green olive pesto (in my recipe box)
3 Handfuls of raw shrimp, rinsed
6 pieces sun dried tomatoes, not in oil, sliced
1/4 cup fat free mozzarella, shredded
3 tbsp Fat Free Chipotle Aļoli (in my recipe box)
1 leaf basil, fresh, thinly sliced
Directions
Put yeast in a small bowl, add water, then splenda, stir to combine. Let stand until foamy, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
In a large bowl, whisk together whole-wheat flour, all-purpose flour and 1/2 teaspoon fine sea salt. Form a well in the centre of the flour.
Add oil to the well in flour and, with clean hands, mix together. Add yeast mixture and mix to combine. On a lightly floured work surface, knead dough for 6 minutes. Form dough into a ball, put in an oiled bowl, cover bowl with a clean dishtowel and let dough rise at warm room temperature for 90 minutes.
Meanwhile, prepare the Aļoli and Pesto as per the recipes.
When dough is ready, preheat oven to 500ĀŗF with rack in centre.
Tear off 1/3 of the dough and, using two hands, press into a rectangle flat bread shape, about 4 inches in width. Using a floured rolling pin, roll out dough on a floured pizza peel to a 10-inch length. Place the flat bread on a pan.
Spread the pesto on the flat bread dough, enough to cover the entire rectangle. You can also mix the shrimp with a bit of the pesto to give them some added flavour. The same could be done with the aļoli.
Place the shrimp and sun dried tomato pieces around the dough and sprinkle with the shredded mozzarella.
Place flat bread in the oven and bake until edges are puffed and golden, about 6 minutes.
While the flat bread is baking, heat the aļoli so you are able to drizzle it once the flat bread comes out of the oven. Sprinkle with the sliced basil leaves. Cut into 6 strips and serve. Repeat with remaining dough and ingredients
Number of Servings: 3
Recipe submitted by SparkPeople user CAREBEAR5218.
In a large bowl, whisk together whole-wheat flour, all-purpose flour and 1/2 teaspoon fine sea salt. Form a well in the centre of the flour.
Add oil to the well in flour and, with clean hands, mix together. Add yeast mixture and mix to combine. On a lightly floured work surface, knead dough for 6 minutes. Form dough into a ball, put in an oiled bowl, cover bowl with a clean dishtowel and let dough rise at warm room temperature for 90 minutes.
Meanwhile, prepare the Aļoli and Pesto as per the recipes.
When dough is ready, preheat oven to 500ĀŗF with rack in centre.
Tear off 1/3 of the dough and, using two hands, press into a rectangle flat bread shape, about 4 inches in width. Using a floured rolling pin, roll out dough on a floured pizza peel to a 10-inch length. Place the flat bread on a pan.
Spread the pesto on the flat bread dough, enough to cover the entire rectangle. You can also mix the shrimp with a bit of the pesto to give them some added flavour. The same could be done with the aļoli.
Place the shrimp and sun dried tomato pieces around the dough and sprinkle with the shredded mozzarella.
Place flat bread in the oven and bake until edges are puffed and golden, about 6 minutes.
While the flat bread is baking, heat the aļoli so you are able to drizzle it once the flat bread comes out of the oven. Sprinkle with the sliced basil leaves. Cut into 6 strips and serve. Repeat with remaining dough and ingredients
Number of Servings: 3
Recipe submitted by SparkPeople user CAREBEAR5218.
