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This meal is easy to make and looks impressive. Not only will it make a great mid-week meal but consider serving it when guests are over - pizza is always a hit.
| 1 | 10-inch flatbread pizza shell |
| 2 Tablespoon | pesto (store-bought or make your own) |
| 1-1/2 Cup | cooked shrimp, thawed and peeled |
| 1/4 Cup | sundried tomatoes, drained and cut into strips |
| 1 Teaspoon | Herbes de Provence* |
| 1-1/2 Cup | shredded mozzarella cheese |
A blend of herbs reflecting those most commonly used in southern France and usually consists of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. This mixture is versatile enough to be used to season meat, poultry and vegetable dishes.
Nutrients per serving: 310 calories, 15 g fat, 24 g protein, 19 g carbohydrates, 1 g fibre. Excellent source of calcium.
Recipes Developed by Jennifer Rigby
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
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Add your own comment (2)
Shannon
06 Aug, 2009
Wow - this pizza is so tasty! If you like Earl's California Shrimp pizza then you'll love this. I used frozen pizza dough, that I thawed and placed on my pizza stone, instead of a flatbread shell and it worked well - just have to cook it a little hotter and for a little longer. I didn't have Herbs de Provence, so I used Mrs. Dash Original blend and it added nice flavour. Everyone in my family love this so I'm sure it will become a regular meal time favourite. Thanks!
jo
19 Mar, 2010
Don't forget to cut up a lemon and squeeze over top to finish the pizza off. It tastes delicious and compliments the rest of the pizza's flavor.