|fresh pineapple, peeled, cored and diced||3 lb. + 6 oz. [1.5 kg]||2 qt. [2 L]|
|red onions, diced||1 lb. [450 g]||1 qt. [1 L]|
|fresh cilantro, chopped||2.5 oz. [70 g]||2-2/3 cups [650 mL]|
|fresh jalapeño peppers, seeded, diced||3 oz. [85 g]||3/4 cup [175 mL]|
|fresh lime juice||8 fl oz [225 g]||1 cup [250 mL]|
|prepared pizza dough (5-oz. balls)||2.5 lb. [1.1 kg]||8 each|
|Philadelphia Light Brick Cream
|2 lb. [900 g]||–|
|Kraft Shredded Parmesan||2.5 oz. [70 g]||1/2 cup [125 mL]|
|cooked cleaned large shrimp (21 to 25 count)||2 lb. [900 g]||48 each|
COMBINE pineapple, onions, cilantro, peppers and lime juice. Refrigerate 20 min.; drain.
FOR each flatbread (2 servings): Heat pizza stone in 500ºF (260ºC) 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. (115 g) cream cheese in microwaveable bowl on HIGH 20 sec.; stir in 1 Tbsp. (15 mL) Parmesan. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each. Top with 1-1/2 cups (375 mL) pineapple mixture.
TRANSFER flatbread to pizza stone. Bake 6 min. or until bread is crisp and golden brown. Cut into 6 slices to serve.
Kraft Kitchens Tips