PHILLY Shrimp Flatbread

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
16

Easy to execute and wildly popular, flatbreads are a smart addition to your shareables menu. This one boasts a spread of Bull's-Eye Original Barbecue Sauce, lending it a sweet, smokey flavor. Beautiful fat shrimp make it a premium presentation.

Ingredients

2 qt. fresh pineapple, peeled, cored and diced
1 qt. red onions, diced
2-2/3 cups fresh cilantro, chopped
3/4 cup fresh jalapeño peppers, seeded, diced
1 cup fresh lime juice
2.5 lb. 8 each prepared pizza dough (5-oz. balls)
2 lb. PHILADELPHIA Original Cream Cheese
1/2 cup KRAFT Grated Parmesan Cheese
48 cooked cleaned large shrimp

Steps

Combine pineapple, onions, cilantro, peppers and lime juice. Refrigerate 20 min.; drain.

For each flatbread (2 servings): Heat pizza stone in 500ºF 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. cream cheese in microwaveable bowl on HIGH 20 sec.; stir in 1 Tbsp. Parmesan. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each. Top with 1-1/2 cups pineapple mixture.

Transfer flatbread to pizza stone. Bake 6 min. or until bread is crisp and golden brown. Cut into 6 slices to serve.

Additional Tips

Additional Tips

Garnish with additional fresh cilantro just before serving.

More From FoodService Director

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources