Pesto Shrimp Stone Oven Flatbread Recipe
side stripe shrimp, sundried tomato, basil, roasted garlic, feta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread
Topping
Method
Flatbread Preparation
Prepare the Dough
In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Cover with a cloth and let it rise in a warm place for about 1 hour.
Topping Preparation
Prepare the Toppings
While the dough is rising, prepare the toppings. Peel and devein the shrimp, then sauté in a pan with olive oil until pink and cooked through. Add chopped sundried tomatoes, roasted garlic (smashed), and fresh basil to the pan. Stir to combine, season with black pepper, and set aside.
Assembling and Baking
Assemble the Flatbread
Preheat your stone oven or baking stone at 475°F (245°C). Roll out the dough on a floured surface into a flatbread shape. Transfer to a baking sheet or stone. Spread pesto sauce over the surface, then layer the shrimp mixture and crumbled feta cheese on top.
Bake the Flatbread
Bake in the preheated stone oven for about 15-20 minutes until the edges are golden and crispy. Remove from oven and let cool slightly before slicing.