So many of my flatbread recipes start out as a creative attempt to reinvent really good leftovers from a meal I made at home, or a night out. That’s satisfying, because I love to be thrifty and creative at the same time. And making a flatbread recipe using leftovers stretches a portion for one into something shareable, so you don’t have to fight with your better half over that piece of steak or chicken. I guess you could say that many of my most successful recipes were created to ensure domestic harmony. Making a pizza for two people to share is way better at that, wouldn’t you agree?
This flatbread recipe came to me when I was making a quick cherry tomato based sauce for pasta. I had a little leftover sauce, so I added it along with some shrimp onto a baked flatbread, and the rest is saucy history.
Food smarties keep a bag of sustainably farmed or wild shrimp in the freezer to grab when dinner is needed. They thaw out quickly, are basically fat-free, and they’re a delicious and versatile source of protein. The fresh basil or mint is an important last minute touch, so don’t skimp. Just rip it up and throw it everywhere.
Here’s to leftovers, as well as partners willing to share them!
-Amy at Flatout
Saucy Shrimp Flatbread
- 1 Flatout Artisanal Pizza crust
- 1/2 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 scallions, chopped into the greens
- 10 cherry tomatoes, cut in half
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh mint or basil, chopped
- Grated parmesan cheese
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.
In a pan, heat one tablespoon of olive oil and add the shrimp, seasoning with salt and pepper. Sauté the shrimp until they are cooked through, then remove from the pan and set aside. Add more olive oil to the pan and add the garlic, sautéing until soft, then add the scallions, and continue to cook until they get tender. Pour in the wine and stir until reduced somewhat, deglazing the pan, and add the tomatoes, red pepper flakes, and oregano, cooking for 8-10 minutes until mixture reduces and gets “saucy.”
To make the flatbread pizza, take half of the cheese and scatter over the flatbread, then spoon sauce over the cheese. Arrange the cooked shrimp over the sauce, then top with the rest of the cheese. Bake at 375°F for four minutes. Remove from oven, top with the grated parmesan and fresh chopped basil or mint.