Smoky Shrimp Flatbread Pizza with Spanish Chorizo

User Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
| Rate Recipe
Smoky Shrimp Flatbread with Spanish Chorizo

Prep Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For Quick Flatbread
  • 1 cup flour plus more for dusting
  • 1/2 tablespoon dried onion
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon granulated garlic
  • 2 tablespoons vegetable shortening
  • 1/2 cup warm water
  • olive oil
  • For the Shrimp:
  • 16 extra large shrimp cleaned and peeled
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/3 teaspoon chipotle pepper (or to taste)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • olive oil
  • You Will Also Need:
  • 2/3 cup shredded mozzarella
  • 2/3 cup Spanish chorizo, thinly sliced
  • 2/3 cup sun-dried tomatoes sliced thin
  • 2/3 cup parmesan cheese grated
  • 2 teaspoons red pepper flakes
  • Zest and juice of 1 lemon
Difficulty:
This tasty recipe for flatbread pizza includes some of my favorite ingredients: extra-large shrimp, smoky chipotle powder and with Spanish-style chorizo.

Here is another tasty recipe for flatbread pizza that includes some of my favorite ingredients: extra-large shrimp seasoned with smoked paprika, smoky chipotle powder, combined with Spanish-style chorizo and sun dried tomatoes. Enjoying a good home cooked meal does not have to take all of your time and that is one of the reasons I really like this recipe. You can get creative with the toppings and let your friends and family choose what they like the best. The next chance I have, I would like to try this recipe for flatbread pizza on the outdoor grill maybe with some carne asada, queso fresco and roasted poblanos. The possibilities are endless. ¡Buen provecho!

Directions

  1. Combine all of the dry ingredients. Cut the shortening in with your fingers until well incorporated. Gradually add in the water until dough forms. Knead on lightly floured surface for 5 minutes. Divided dough into 2 equal portions, cover with plastic and let rest for 30 minutes.
  2. Preheat stove top grill pan or griddle to medium/low heat while you roll out the dough. On a lightly floured surface roll out the dough balls to about 10 inches in diameter. Place between wax paper until ready to cook. Once rolled out, turn the heat up slightly on pan and drizzle with olive oil. Add the flatbread and brush the top side with more olive oil. Cook for 2 to 4 minutes, turning halfway through cooking time. Transfer to cooling rack.
  3. Season the shrimp with the spices listed. Drizzle with olive oil and set aside. Preheat 2 tablespoons of olive oil to medium in a large skillet or stove-top grill for 5 minutes. Cook the shrimp for about 2 minutes per side, transfer onto plate and set aside.
  4. Preheat broiler to high for 5 minutes. Line two baking sheets with foil paper. Add one flatbread to each sheet and divide the toppings equally in this order: mozzarella, chorizo, sun-dried tomato, shrimp, Parmesan cheese, red pepper flakes and lemon zest. Broil pizzas one at a time for 3 to 4 minutes. Remove from oven and squeeze some fresh lemon juice over shrimp or add small slices on top. Using a pizza cutter, slice flatbread on flat surface into 4 slices. Preheat broiler to high for 5 minutes. Line two baking sheets with foil paper. Add one flatbread to each sheet and divide the toppings equally in this order: mozzarella, chorizo, sun-dried tomato, shrimp, Parmesan cheese, red pepper flakes and lemon zest. Broil pizzas one at a time for 3 to 4 minutes. Remove from oven and squeeze some fresh lemon juice over shrimp or add small slices on top. Using a pizza cutter, slice flatbread on flat surface into 4 slices.
  5. One of my favorite kitchen tools is this handy stove-top grill pan. It works great when I am not able to cook on my outdoor grill or when I have small amounts of food to prepare. I grilled my flatbread as well as my shrimp using this pan.One of my favorite kitchen tools is this handy stove-top grill pan. It works great when I am not able to cook on my outdoor grill or when I have small amounts of food to prepare. I grilled my flatbread as well as my shrimp using this pan.

Chef Notes


100_6860-638x850 The flatbread can be prepared ahead of time and stored in a plastic storage bag in the refrigerator for up to a week. This will make for a quick weeknight meal or you can get creative with a fun appetizer. basic-ingredients-638x850 100_6870-638x850 When preparing your flatbread pizza, it’s best to go light on the toppings. I prefer to use fresh or sun-dried tomatoes instead of a heavy pizza sauce.

Rate this recipe

Votes: 0
Rating: 0
You:
Rate this recipe!
Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

Follow along for more great tips