PHILLY Shrimp Flatbread
- 2 qt. fresh pineapple, peeled, cored and diced
- 1 qt. red onions, diced
- 2-2/3 cups fresh cilantro, chopped
- 3/4 cup fresh jalapeno peppers, seeded, diced
- 1 cup fresh lime juice Safeway 3 ct For $1.00 thru 02/09
- 8 each prepared pizza dough (5-oz. balls)
- Philadelphia Light Brick Cream Cheese Spread
- 1/2 cup Kraft Shredded Parmesan
- 48 each cooked cleaned large shrimp (21 to 25 count)
- Combine pineapple, onions, cilantro, peppers and lime juice.
- Refrigerate 20 min.
- ; drain.
- For each flatbread (2 servings): Heat pizza stone in 500 degrees F (260 degrees C) standard oven.
- Place 1 ball of pizza dough on lightly floured surface; roll out to 12-inch oval.
- Dock crust with dough docker or fork.
- Place on sheet of parchment paper; transfer to hot pizza stone.
- Bake about 3 min.
- Transfer flatbread to wire rack to cool.
- Microwave 4 oz.
- (115 g) cream cheese in microwaveable bowl on HIGH 20 sec.
- ; stir in 1 Tbsp.
- (15 mL) Parmesan.
- Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each.
- Top with 1-1/2 cups (375 mL) pineapple mixture.
- Transfer flatbread to pizza stone.
- Bake 6 min.
- or until bread is crisp and golden brown.
- 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)