Barbeque Shrimp and Bacon Flatbread with Cheese

Barbeque Shrimp and Bacon Flatbread with Cheese

prep time

minutes
cook time

minute
servings
6

Ingredients






















Cooking Instructions

1

Make the barbeque sauce. Whisk all ingredients together in small bowl. Set aside. Makes about 2/3 cups sauce. Reserve leftover for other uses.


2

Mix red onion, vinegar, 1 teaspoon olive oil and salt in small bowl; set aside.


3

Heat grill to medium high. Oil back of flat metal tray with 1 teaspoon olive oil. Press dough into 12x15-inch rectangle on back of tray. Place dough side of pan directly on grill. Grill 1 minute. Gently remove tray, starting at front edge and using metal spatula if necessary. Continue grilling dough for about 5 minutes, watching carefully to avoid burning. Flip dough and move to cooler spot on grill.


4

Spread entire crust surface with barbecue sauce and top with cheeses. Place shrimp evenly over top and cook flatbread until crisp and bubbly.


5

Just before removing from grill, top with bacon. Remove to cutting board and cut into 12 squares. Top with pickled red onions and scallions. Serve immediately.


Ingredients






















Cooking Instructions

1

Make the barbeque sauce. Whisk all ingredients together in small bowl. Set aside. Makes about 2/3 cups sauce. Reserve leftover for other uses.


2

Mix red onion, vinegar, 1 teaspoon olive oil and salt in small bowl; set aside.


3

Heat grill to medium high. Oil back of flat metal tray with 1 teaspoon olive oil. Press dough into 12x15-inch rectangle on back of tray. Place dough side of pan directly on grill. Grill 1 minute. Gently remove tray, starting at front edge and using metal spatula if necessary. Continue grilling dough for about 5 minutes, watching carefully to avoid burning. Flip dough and move to cooler spot on grill.


4

Spread entire crust surface with barbecue sauce and top with cheeses. Place shrimp evenly over top and cook flatbread until crisp and bubbly.


5

Just before removing from grill, top with bacon. Remove to cutting board and cut into 12 squares. Top with pickled red onions and scallions. Serve immediately.


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