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PHILLY Shrimp Flatbread



8 flatbreads or 16 servings, 1/2 flatbread (312 g) each
Ingredients Weights Measures
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
Cheese Spread
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

Special Extra
Garnish with additional fresh cilantro just before serving.