PHILLY Shrimp Flatbread

  1. Combine pineapple, onions, cilantro, peppers and lime juice.
  2. Refrigerate 20 min.
  3. ; drain.
  4. For each flatbread (2 servings): Heat pizza stone in 500 degrees F (260 degrees C) standard oven.
  5. Place 1 ball of pizza dough on lightly floured surface; roll out to 12-inch oval.
  6. Dock crust with dough docker or fork.
  7. Place on sheet of parchment paper; transfer to hot pizza stone.
  8. Bake about 3 min.
  9. Transfer flatbread to wire rack to cool.
  10. Microwave 4 oz.
  11. (115 g) cream cheese in microwaveable bowl on HIGH 20 sec.
  12. ; stir in 1 Tbsp.
  13. (15 mL) Parmesan.
  14. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each.
  15. Top with 1-1/2 cups (375 mL) pineapple mixture.
  16. Transfer flatbread to pizza stone.
  17. Bake 6 min.
  18. or until bread is crisp and golden brown.
  19. Cut into 6 slices to serve.

fresh pineapple, red onions, fresh cilantro, fresh jalapeno peppers, lime juice, cream cheese, parmesan, shrimp

Taken from www.kraftrecipes.com/recipes/philly-shrimp-flatbread-145218.aspx (may not work)

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