Shrimp-Pesto Flatbread

Shrimp-Pesto Flatbread

I've made this two times so far. Not sure too much about measurements, but here goes... picture at the bottom

I. Ingredients

Dough:

- 1 pkg active dry yeast

- 3/4 cup warm water

- 1 tbsp honey

- 1.5 cup all-purpose flour

- 1/2 cup whole wheat flour

- 1 tbsp olive oil

- 1 tsp salt

Pesto:

- 3 cups basil

- 4 cloves garlic

- 1/3 cup of pine nuts

- 2/3 cup olive oil (it's quite a bit, but it soaks into the dough while it cooks, so it's def worth it.. put less if you want.. add more if you want)

- Salt&Pepper to taste

- 3/4-1 cup parmesan cheese, grated

Toppings:

Red onion ..  fine slices

Shrimp; raw, thawed, deveined .. ~1/2 pound, maybe less

Tomato .. cubed

Bell peppers

Shredded mozza/"Italian blend" cheese

whatever else you want

II. What to do

- pour yeast into a large bowl. mix the warm water with the honey and add to the yeast and let it sit for 5 mins until it gets foamy

- mix the flours in another bowl

- add 1tbsp olive oil and salt to yeast

- add the flour little by little and stir until the dough is a soft, sticky mass. if it gets too dry add a little more water. knead until the dough is smooth and stretchy

- shape dough into a ball and set it in a large bowl and cover. let it rise for an hour. make pesto in the meantime..

- add basil, garlic, and olive oil into a food processor and blend till you're happy. then add the pine nuts and blend a little more but i like to keep some of the nuts whole. add the cheese and salt&pepper.

- preheat oven to 450

- flour work surface and roll out the dough really thin, i usually transfer it to my rectangular cookie pan at this point (you can use a round pizza stone/pan)

- spread the pesto our evenly

- add the toppings evenly. i like to cut the shrimp in half axially so it's not sticking out too much

- cover with cheese

- put in oven for 15 mins or so. shrimp should cook in that time

- share with the person sitting next to you.

- leftovers: make little snacks with leftover dough and pesto. you can make little dough pockets and stuff the pesto in there with ham, oil the dough a bit and put in the toaster oven.

Rohit Kesarwani