Tortilla Pizza with Roasted Red Pepper Pesto, Shrimp and Basil
I was blown away by how easy and good this recipe was. If you’re using pre-made roasted red peppers (which I did) look for the lowest sodium brand you can find at your grocery store.
Source: June Martin, RD
Renal Diet Nutrient Analysis
- Servings per recipe: 2
- Serving size: 1 tortilla pizza
- Calories: 246
- Protein: 19g
- Carbohydrates: 26g
- Fibre: 2g
- Total Fat: 11g
- Sodium: 314mg
- Phosphorus: 238mg
- Potassium: 305mg
Renal and Diabetic Exchanges
If you have diabetes: 1 serving = 2 Carb Choices
8 large shrimp (31/40 count), peeled, deveined, and tail removed
1/4 cup vidalia onion, sliced
6 basil leaves, roughly chopped or torn
1/2 cup mozzarella cheese, grated
2 flour tortillas
For the pesto:
1 roasted red pepper
1 garlic clove
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1 teaspoon grated parmesan cheese
Preheat oven to 425F (conventional oven).
Place all pesto ingredients in a food processor or blender and puree.
Place flour tortillas on a cookie sheet. Divide the roasted red pepper pesto between the 2 tortillas and spread to cover the surface. Add the onions and basil. Sprinkle with mozzarella cheese. Slice shrimp in half lengthwise and place on top of the pizzas.
Bake for approximately 10 minutes or until tortillas crisp and turn golden brown and the shrimp turn pink in colour.Tortilla Pizza with Roasted Red Pepper Pesto, Shrimp and Basil,