Philly Shrimp Flatbread


  1. Combine pineapple, onions, cilantro, peppers and lime juice. Refrigerate 20 for minutes, then drain.
  2. Heat pizza stone in 500ºF standard oven.
  3. Place 1 ball of pizza dough on lightly floured surface; roll out to 12-inch oval. Dock crust with dough docker or fork.
  4. Place on sheet of parchment paper; transfer to hot pizza stone. Bake about 3 min.
  5. Transfer flatbread to wire rack to cool.
  6. Microwave 4 oz. of cream cheese in microwaveable bowl on high for 20 seconds; stir in 1 Tbsp. Parmesan.
  7. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each.
  8. Top with 1 1/2 cups pineapple mixture.
  9. Transfer flatbread to pizza stone. Bake 6 min. or until bread is crisp and golden brown.
  10. Cut into 6 slices to serve. Garnish with additional fresh cilantro just before serving.


  • 2/3 cups Contigo® Pepper(s), Jalapeño, seeded and diced
  • 2 lbs. Empire's Treasure® Shrimp, Jumbo, Peeled, Deveined, cleaned, cooked
  • 2 lbs. Kraft® Philadelphia Original Cream Cheese
  • 1 cups lime juice, fresh squeezed
  • 1 quarts onion(s), red, diced
  • 2-2/3 cups Peak Fresh Produce® Cilantro, chopped
  • 2 quarts pineapple(s), fresh, peeled, cored and diced
  • 1/2 cups Roma® Cheese, Parmesan, shredded
  • 8 Ultimo!® Dough Ball(s), 5-ounce