Barbeque Shrimp and Cheese Flatbread

Source: Recipe courtesy of Wisconsin Milk Marketing Board
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Main Ingredient: Seafood, Pork, Coffee, Cheese
Menu Part: Appetizer, Entree
Cuisine Type: American
Serves: 6

This savory flatbread makes for substantial snacking, especially when accompanied by a glass of beer or wine. Chef O’Grady imparts big flavor with a blend of cheeses, smoky bacon and a zingy housemade barbeque sauce. Menu the flatbread as a shareable treat to enjoy with snacking companions in early evening or late night.


Barbeque Sauce
1 cup ketchup
2 tbsp. red wine vinegar
2 tbsp. brewed coffee
2 tbsp. Dijon mustard
2 tbsp. hot sauce
2 tbsp. Worcestershire sauce
1 tbsp. molasses

2 tbsp. barbeque sauce
1/2 cup julienned red onion
1 tbsp. red wine vinegar
2 tsp. extra virgin olive oil, divided
Kosher salt, to taste
1 (8-oz.) ball pizza dough, proofed
1/2 cup (2 oz.) smoked cheddar cheese, coarsely grated
1/2 cup (2 oz.) smoked gouda cheese, coarsely grated
1/4 cup (1 oz.) fontina cheese, coarsely grated
12 shrimp, peeled, deveined, tails removed and seared until just cooked
6 slices applewood smoked bacon, cut in half, cooked crisp
1 tbsp. sliced scallions 


  1. Prepare Barbeque Sauce: In small bowl, whisk all ingredients together until blended; set aside. (Makes about 2/3 cup; reserve leftover for other uses.)
  2. In another small bowl, mix red onion, vinegar, 1 tsp. olive oil and salt; set aside.
  3. Preheat grill to med.-high. Oil back of flat metal tray with 1 tsp. olive oil. Press dough into 12 by 15-in. rectangle on back of tray. Place dough side of pan directly on grill. Grill 1 min. Gently remove tray, starting at front edge and using metal spatula if necessary. Continue grilling dough for about 5 min., 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, arrange bacon on top. Remove to cutting board and cut into 12 squares. Top with pickled red onions and scallions. Serve immediately.