Shrimp and Red Pepper Pesto Tortilla Pizza

Still being in a healthy eating mode, I combined a variety of different recipes to reduce the number of calories in pizza but still retaining all of the flavor.

1 red bell peppers
1 1/2  tablespoons extra-virgin olive oil
1/2  pound large shrimp

Paul Prudhomme's Seafood Magic™
Salt and pepper
1 cups shredded reduced fat four cheese blend cheese

1/4 cup basil leaves, 2 Tbsp thinly sliced
1/2 tablespoon fresh lemon juice

1/4 cup corn kernels

Cooking spray

2 burrito size tortillas

Preheat grill. Roast the red bell pepper until charred all over.  When charred place in a paper bag for about 20 minutes. When cool enough to handle remove and discard the skin.

Meanwhile peel and devein the shrimp (see video link for a demonstration). Thread shrimp on to 2 skewers with each skewer going through each shrimp. Using two parallel skewers will prevent the shrimp from curling up tight. Lightly brush with olive oil and sprinkle generously with seafood magic™.

Using a food processor, make the red pepper pesto by pureeing the bell pepper, 1/4 cup mozzarella, 1/4 cup basil leaves and the lemon juice. With the machine on, gradually add 1 1/2 tablespoons olive oil; season with salt and freshly ground pepper. 

Grill the shrimp over medium high heat for about 5 minutes or until just opaque. Remove from skewers and coarsely chop.

Lightly coat one side of the tortilla with cooking spray. Place on grill until just starting to brown. Remove from the grill. Flip over and coat other side with cooking spray. Top each tortilla with half of the red pepper pesto then top with equal amounts of shrimp, corn, cheese and basil.

Reduce the grill to low. Return the tortilla to the grill, cover and cook just until the cheese melts.

And of course, a pepperoni tortilla pizza for Nick!