|Ingredients||Seafood, Vegetables, Fruits|
|Day Part||Dinner, Lunch|
Easy to execute and wildly popular, flatbreads are a smart addition to your shareables menu. This one boasts a spread of Bull's-Eye Original Barbecue Sauce, lending it a sweet, smokey flavor. Beautiful fat shrimp make it a premium presentation.
2 qt. fresh pineapple, peeled, cored and diced
1 qt. red onions, diced
2-2/3 cups fresh cilantro, chopped
3/4 cup fresh jalapeño peppers, seeded, diced
1 cup fresh lime juice
2.5 lb. 8 each prepared pizza dough (5-oz. balls)
2 lb. PHILADELPHIA Original Cream Cheese
1/2 cup KRAFT Grated Parmesan Cheese
48 cooked cleaned large shrimp
Combine pineapple, onions, cilantro, peppers and lime juice. Refrigerate 20 min.; drain.
For each flatbread (2 servings): Heat pizza stone in 500ºF 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. cream cheese in microwaveable bowl on HIGH 20 sec.; stir in 1 Tbsp. Parmesan. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each. Top with 1-1/2 cups pineapple mixture.
Transfer flatbread to pizza stone. Bake 6 min. or until bread is crisp and golden brown. Cut into 6 slices to serve.
Garnish with additional fresh cilantro just before serving.