Pescatarian Seafood Piadina (Flatbread)

I’ve been having fun these last few weeks taking virtual trips to places that were on my travel list for this spring and summer as part of a pescatarian food tour! Writing these fun virtual trips feels like the live version of a lucid dream. Thank you for indulging me!

This recipe is inspired by a trip to Capri, Italy. With its gorgeous blue oceans and the scent of lemon in the air, this beautiful island makes for a good two-day trip.

The restaurants are plentiful here but I’m in the mood to do a little cooking with local ingredients. With limited food supplies due to the current state of things, I got my hands on a few pounds of shrimp, tinned mussels in olive oil, local cheese, a handful of fresh arugula greens, tomatoes and a package of piadina. 

I plan to make a seafood pizza.

Piadia is a simple yeast-free Italian flatbread that is straightforward to make. An Italian In My Kitchen blog has a great recipe if you’re interested in making it from scratch. Naan bread or a Greek style pita would also work for this recipe. 

In addition to what I bought at the market, my rental loft has some good stuff – olive oil, garlic, and red pepper flake – Italian pantry essentials.

Ingredients:

Serves 2

• 2 flatbreads
• ½ shrimp, peeled and deveined, tails removed and sliced in half lengthwise
• 1 tin of blue mussels in olive oil, drained, oil reserved
• ½ cup grated mozzarella cheese
• 1 handful of black olives, sliced
• 1 large tomato, sliced thin
• 1 garlic clove, minced
• ½ cup arugula leaves
• 1 teaspoon red pepper flake

Directions:

Preheat the oven to 450 degrees.Add the tablespoon of olive oil along with the reserved tinned mussel oil to a medium sized skillet.

When the oil is hot, add the shrimp, garlic, lemon juice to the pan along with a little freshly cracked black pepper. Cook for 2 minutes until the shrimp just start to turn pink. Remove the shrimp from the pan and set them aside, reserve the olive oil sauce in a separate container. 

Lay the flatbread out on baking sheet lined with parchment paper. Use a pastry brush to spread on the reserved olive oil sauce from the pan.

Next, layer on your ingredients. My formula is cheese, tomato, shrimp, mussels, cheese, olives and red pepper flake. 

Add the baking sheet to the oven and cook for 6-8 minutes, or until the cheese is melted. Remove from the oven, top with fresh arugula, slice as desired and serve immediately.

Enjoy!