Tortilla Pizza with Red Pepper Pesto, Shrimp & Basil

Ingredients

For the Pizza: 

8 medium shrimp, peeled, deveined, and tail removed

¼ cup onion, sliced

6 basil leaves, roughly chopped or torn

½ cup mozzarella cheese, grated

2 flour tortillas

For the Pesto: 

1 tsp crushed red pepper

¼ cup olive oil

1 garlic clove

1 Tbsp lemon juice

1 Tbsp extra virgin olive oil

⅛ tsp ground black pepper

1 tsp grated Parmesan cheese

Directions

1. Preheat the oven to 425ºF.

2. Heat 1 tsp of crushed red pepper in a saucepan with about ¼ cup of olive oil. Simmer the combination on low heat, stirring occasionally, for about 10 minutes. Strain it and remove the seeds and flakes. 

3. Place all pesto ingredients in a food processor or blender and puree.

4. Place flour tortillas on a cookie sheet. Divide the red pepper pesto between the 2 tortillas and spread to cover the surface.  

5. Add the onions and basil. Sprinkle with mozzarella cheese.  

6. Slice shrimp in half lengthwise and place on top of the pizzas.

7. Bake for approximately 10 minutes or until tortillas crisp and turn golden brown and the shrimp turn pink in color.

Nutrition Information:

Servings: 2

Serving Size: 1 tortilla pizza

Calories: 218.1 kcal

Carbs: 17.3 g

Cholesterol: 86.5 mg

Fat: 8.9 g

Fiber: 1.4 g

Phosphorus: 253 mg

Potassium: 197.1 mg

Protein: 17 g

Sat Fat: 4.6 g

Sodium: 444.8 mg