This recipe for flatbread pizza includes some of my favorite ingredients and gives your typical pizza recipe a tasty and smoky twist.
This recipe for shrimp flatbread pizza includes some of my favorite ingredients: shrimp, smoked paprika, chipotle powder, Spanish chorizo and sun dried tomatoes. It's a good home-cooked meal that doesn't take up all of your time, which is one reason 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 want to try this recipe on the outdoor grill, maybe with some carne asada, queso fresco and roasted poblanos.
Like pizzas, flatbreads are a great way to repurpose any leftovers or use up ingredients that are about to go bad. Got any ripe avocados lying around? Check out this recipe for grilled chicken flatbread with avocado yogurt. Need to use the rest of that bacon? It's a great ingredient for a flatbread.
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.
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.
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.
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.
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.
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.
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.