Pesto Shrimp Tortilla Pizza

There’s no such thing as too much shrimp on a pesto pizza!

Ingredients (for 1 tortilla pizza): 1 tortilla/flatbread (I use Dempster’s Thins Tortilla at 80 cal) 50 g shrimp (8 pre-cooked, tail off) 1 tsp basil pesto (I used Kirkland, but you can make your own!) 2-3 basil leaves 40 g tomato (~1/3 roma tomato) 15 g shredded cheese (I used part skim mozzarella) 10 g yellow onion (or green onion/chives) 1/2 tsp balsamic vinegar 1/2 tsp lemon juice

Instructions: Bake tortilla in the oven at 425 F for 4 minutes. Meanwhile, cut up all necessary ingredients. I like to cut my shrimp lengthwise and then in half to fill the tortilla evenly Take tortilla out of the oven, cover with 1 tsp pesto and layer with onion, basil, tomato and balsamic vinegar. mix shrimp with 1/2 tsp lemon juice and add to tortilla Top with cheese, place in oven for an additional 4-6 minutes or until cheese is melted and tortilla is brown and crispy but not burnt. I like to cut mine into eight small pieces – they look adorable and hold together pretty well too!

Cutting suggestions: Find the lowest calorie flatbread you can, use more fresh basil and cut down on the pesto, use less cheese or a lower calorie cheese. Bulking suggestions: Use more pesto for sure, it’s delicious and made with olive oil and nuts – many healthy fats for you! Sprinkle on some extra cheese, use a larger flatbread, or just use a regular pizza dough as well! * I have shared this recipe on Calorie Counter for your use. The nutritional values might be different than what is displayed above, and that means I have made this meal again with slightly different weights/proportions. You should be able to modify it based on your own weights *