BBQ Shrimp Flatbread

BBQ Shrimp Flatbread
6 flatbreads or 12 servings, 1/2 flatbread each


Ingredients Weights Measures
prepared pizza dough (7-inch rounds) 12 oz. 6 each
BULL'S-EYE Original Barbecue Sauce 12 fl oz 1-1/2 cups
uncooked deveined peeled large shrimp, halved 1-1/2 lb. 48 each
pepper Jack cheese, shredded 1 lb. + 2 oz. 4-1/2 cups
plum tomatoes, each cut into 6 slices 12 oz. 6 each


FOR each pizza (2 servings): Heat pizza stone or half-sheet pan in 500ºF convection oven. Stretch 1 pizza dough round to 10x4-inch oblong crust.

BRUSH with 1/4 cup barbecue sauce to within 1/2 inch of edges; top with 16 shrimp pieces, 3 oz. cheese and 6 tomato slices. Place on pizza stone.

BAKE 3 to 5 min. or until crust is crisp and golden brown, and toppings are heated through.

Kraft Kitchens Tips

For a crisper crust, move flatbread to another spot on the pizza stone or sheet pan after 2 min. so the crust is always on a hot surface.
Average Rating 5  (1)
Rated  by katie.ayoub on 11/2/2011