Shrimp Pesto Pizzas

Posted in Dinner

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When aren’t 4-ingredient recipes a good thing???  Shrimp Pesto Pizzas are waaay easy – almost more of an idea than an exact recipe – delicious, cheesy, and they come together in 10 minutes and are perfect for little fingers.One of the missions I’ve been a part of lately is trying to get my entire family (and well, my entire CITY!) to eat more seafood. Let’s say at least 2 times a week.  It’s one of the most important habits you can start your children out on…developing a taste for foods that will nourish them well.

And one of the best ways for them to start? Have them cook with you…Although our kitchen is usually a bit (okay…a lot) messier than this picture shows, the truth is, my daughter and I are typically giggling as we cook together. And most of the time it’s because of something her little brother has done or said. Cooking together is the best memory-maker.

For the pesto pizzas, just take sandwich thins, separate them, and place them cut side up on a baking sheet. I either brush them with a little olive oil, or give them a light spray with olive oil cooking spray. Pop those in a 425º oven for 5 minutes, and then spread each with a little pesto…Now for the toppings…One of the secrets to getting your kids introduced to seafood is to ADD it into foods they already love. An easy pizza is one of the tricks that has worked for me. I added baby salad shrimp (they come frozen and already cooked…so all you have to do is sprinkle them on top of the pizza……and *under* the cheese. Hiding new foods at first may be key:-)  Put those little pizzas back in the oven for just a few minutes. Or, even at low broil to get the cheese bubbly (that’s how we like it!) And dinner is served! Make as many little pizzas as you need, and feel free to switch it up by using tomato sauce, or a different fish/shellfish…Cut them into pizza slices just to seal the deal…

And enjoy!


4 sandwich thins
8 tablespoons pesto sauce, either homemade or store-bought
1 cup baby salad shrimp (they come frozen and already cooked)
1 cup shredded Monterrey or mozzarella cheese


1. Heat oven to 425º.  Separate sandwich thins and lay all of the halves sliced-side-up on a baking sheet covered in parchment paper. You should have 8 little “pizza crusts” on the baking sheet.  Spray each lightly with olive oil nonstick cooking spray (or brush with olive oil), and bake for 5 minutes.
2. Remove little pizza crusts, and spread each with 1 tablespoon pesto sauce, then top with 2 tablespoons baby shrimp (it’s okay if they are not thawed), and sprinkle on 2 tablespoons cheese.
3. Put back into the oven and bake for another 5 minutes, until crispy and cheese is melted and gooey.  Remove pizzas and serve!