Arugula and Shrimp Pesto Flatbread
An easy and super tasty flatbread appetizer covered in sweet shrimp, fresh arugula, and sliced apples.
Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes
Servings 4 people
- 2 Rosemary Olive Oil Flatout Flatbreads
- 1 tablespoon olive oil
- 12-14 in large shrimp cut half
- pinch of red pepper flakes optional
- 1/2 cup basil pesto
- 2 good size handfuls of arugula
- 1/2 fresh lemon
- 1/2 red apple sliced thinly
- Salt and cracked black pepper
Preheat the oven to 375 degrees F
Place the flatbreads into the oven directly on the grills and bake for two minutes. Set aside once done.
In a small pan heat the olive oil until quite hot.
Place the shrimp into the pan and season with salt, pepper and red pepper flakes if using.
Cook for 2-3 minutes on high heat and the shrimp are bright pink. Set aside.
Spread about 4 tablespoons pesto on each flatbread almost to the edges.
Place the shrimp on top of the pesto.
Place the arugula in a bowl and squeeze the lemon over it. toss gently.
Spread the arugula over each flatbread.
Add slices of apple on top and drizzle each flatbread lightly with honey.
Season with more salt and pepper if desired.