PHILLY Shrimp Flatbread

1. 1

   Combine pineapple, onions, cilantro, peppers and lime juice.

2. 2

   Refrigerate 20 min.

3. 3

   ; drain.

4. 4

   For each flatbread (2 servings): Heat pizza stone in 500 degrees F (260 degrees C) standard oven.

5. 5

   Place 1 ball of pizza dough on lightly floured surface; roll out to 12-inch oval.

6. 6

   Dock crust with dough docker or fork.

7. 7

   Place on sheet of parchment paper; transfer to hot pizza stone.

8. 8

   Bake about 3 min.

9. 9

   Transfer flatbread to wire rack to cool.

10. 10

    Microwave 4 oz.

11. 11

    (115 g) cream cheese in microwaveable bowl on HIGH 20 sec.

12. 12

    ; stir in 1 Tbsp.

13. 13

    (15 mL) Parmesan.

14. 14

    Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each.

15. 15

    Top with 1-1/2 cups (375 mL) pineapple mixture.

16. 16

    Transfer flatbread to pizza stone.

17. 17

    Bake 6 min.

18. 18

    or until bread is crisp and golden brown.

19. 19

    Cut into 6 slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.