Mediterranean Lemon Shrimp Pita Pizza with Balsamic Glaze
Individual pita pizzas are the perfect choice when you’re in the mood for pizza, but want a healthier option that’s still super tasty!
- Yield: 2 pizzas 1x
Ingredients
Scale
- 12 medium raw shrimp, shelled and deveined (defrosted if using frozen shrimp)
- 4 teaspoons extra virgin olive oil, divided
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 2 oat bran or other whole grain pitas
- Freshly ground black pepper
- 1 cup baby spinach leaves
- 1/2 cup shredded mozzarella
- 3 teaspoons grated parmesan cheese
- 1/2 cup thinly sliced zucchini rounds
- 1/2 cup balsamic vinegar
Instructions
- Preheat oven to 400 degrees F
- In a small mixing bowl, combine the shrimp, 1 teaspoon of olive oil, lemon juice, salt, red pepper flakes and garlic powder. Allow to marinate for at least 10 minutes.
- While shrimp is marinating, place pitas on a baking pan. Spread 1-1/2 teaspoons of olive oil onto each pita, going up to the edge. Grind some black pepper over the oil.
- Divide the spinach evenly between the two pitas and place on top of the olive oil. Do the same with the mozzarella, then the parmesan, and finally the zucchini rounds.
- Finally, place 6 shrimp on each pita pizza and drizzle the marinade evenly over the pizzas. Add a few grinds of black pepper over the top.
- Place pan in oven and bake for 15 minutes, or until cheese is melted and pita is toasty.
- While pizzas are in the oven, place the balsamic vinegar in a sauce pan set over high heat. Reduce the vinegar until it is thick and syrupy, about 1-1/2 to 2 tablespoons. Be sure to watch closely since this will only take a few minutes and can burn very quickly.
- Drizzle the balsamic glaze over each pita.
- Cut each pita into 4 slices.
Nutrition
- Serving Size: 1 pizza
