Ingredients:

  • 4 (6-inch / 15cm) mini flatbreads
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1 lb medium shrimp, peeled and deveined
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, pitted and sliced
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
  2. Add the shrimp in a single layer and cook for 90 seconds per side until pink and opaque with an internal temperature of 145°F (63°C); remove immediately from heat to prevent overcooking.
  3. Preheat the oven to 425°F (220°C) and arrange the 4 flatbreads on a baking sheet.
  4. Mix the remaining 2 tablespoons of olive oil with the minced garlic and brush the mixture evenly over each crust.
  5. Spread a thin layer of ricotta cheese across the center of each flatbread.
  6. Divide the seared shrimp, halved cherry tomatoes, sliced olives, and crumbled feta evenly among the four bases.
  7. Sprinkle the tops with dried oregano, sea salt, and black pepper.
  8. Bake for 5–7 minutes, or until the edges of the crust are mahogany-colored and the feta is slightly softened.
  9. Garnish with chopped fresh parsley before serving.