Barbeque Shrimp and Cheese Flatbread

bbq shrimp bacon flatbread
Menu Part: 
Appetizer
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.

Ingredients

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

Flatbread
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 

Steps

  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 teaspoon olive oil and salt; set aside.
  3. Preheat grill to medium-high. Oil back of flat metal tray with 1 teaspoon olive oil. Press dough into 12-by-15-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 barbeque 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.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code