Rustic Shrimp Flatbread with Fresh Mozzarella and Pesto Olive Oil Blend

Crisp flatbread, juicy shrimp, milky fresh mozzarella, and sweet tomatoes come together in one relaxed, savory bake that feels effortless but still special. A drizzle of Pesto Infused Olive Oil Blend pulls in sweet Genovese basil, garlic, and a gentle nutty note that ties the whole dish together with Mediterranean-style depth. It is the kind of dinner that works for a casual weeknight, a summer patio meal, or easy entertaining when you want something shareable and full of flavor.

Garden Infuzions

Rustic Shrimp Flatbread with Fresh Mozzarella and Pesto Olive Oil Blend

Warm flatbread topped with garlicky shrimp, creamy fresh mozzarella, ripe tomatoes, and a bright pesto finish for an easy meal that tastes straight from a cozy coastal kitchen.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Lunch

Cuisine: Fusion Cuisine, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 large flatbread or naan about 12 ounces
• 1 pound large raw shrimp peeled and deveined
• 2 tablespoons Pesto Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic minced
• 1 cup cherry tomatoes halved
• 6 ounces fresh mozzarella torn into pieces
• 1/4 cup grated Parmesan cheese
• 2 tablespoons thinly sliced red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 pinch red pepper flakes optional

Equipment

• 1 Rimmed baking sheet preheated if possible for better crust
• 1 pizza stone optional, for extra crisp flatbread
• 1 Mixing bowl for tossing shrimp
• 1 Chef Knife for slicing tomatoes and herbs
• 1 Cutting board for prep
• 1 set Measuring spoons for oil, salt, and seasonings

Method

 

Instructions

1. Preheat the oven to 450°F and place a sheet pan or pizza stone inside to heat.
2. Pat the shrimp dry and toss them with olive oil, salt, black pepper, and minced garlic.
3. Warm the flatbread for 2 minutes on the hot pan if you want a crisper base.
4. Brush the flatbread with the Pesto Infused Olive Oil Blend, then scatter on the mozzarella, cherry tomatoes, and red onion.
5. Arrange the shrimp over the top and finish with Parmesan cheese and red pepper flakes if using.
6. Bake for 8 to 10 minutes, until the shrimp are opaque, the cheese is melted, and the edges are golden.
7. Remove from the oven, drizzle with lemon juice, and top with basil and parsley.
8. Slice and serve warm.

Notes

For the best texture, keep the shrimp in a single layer and do not overbake. The pesto blend brings basil, garlic, and a soft nutty note that gives the flatbread its signature finish. If using store-bought flatbread, choose one that is sturdy enough to hold the toppings without getting soggy.

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Recipe Tips

Warm the flatbread before topping if you want extra crisp edges. Pat the shrimp dry so they sear quickly and stay tender. Add the cheese in an even layer so it melts into the toppings without sliding off.

Serving Suggestions

Slice this flatbread into small wedges for an appetizer board or serve it whole with a simple green salad for dinner. It also pairs nicely with roasted vegetables, marinated olives, or a bowl of tomato soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven so the crust firms back up and the toppings stay lively.

Variations

Swap the shrimp for scallops, add thin slices of zucchini, or finish with a few torn basil leaves for a fresher finish. You can also use naan or store-bought pizza dough if that is what you have on hand.

Related Garden Infuzions Recipes

Explore more ideas on the Garden Infuzions recipes page for more flatbreads, seafood ideas, and pesto-inspired dishes.