An easy 4-ingredient shrimp pesto pizza that comes together in 10 minutes is perfect for little fingers. Cheesy, delicious, and the added benefit of brain-boosting shrimp make these a triple win.
Recipe by dietitian and TV host Annessa Chumbley
| 4 sandwich thins | |
| 8 Tbsp. pesto sauce, either homemade or store-bought | |
| 1 cup baby shrimp (they come frozen and already cooked) | |
| 1 cup shredded Monterrey or mozzarella cheese |
Easy and delicious 4-ingredient shrimp pesto pizza recipe by dietitian and TV host Annessa Chumbley
| 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! |
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