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Asian Sriracha Shrimp Flatbread

Prep 15 min
Total 30 min
Servings 10

This delicious Japanese fusion flatbread combines savory shrimp and sesame, crunchy vegetables, melty mozzarella and creamy avocado for a flavor sensation perfect for party time or anytime! MORE + LESS -

Ingredients

can (11 oz) Pillsbury™ refrigerated thin pizza crust

tablespoon toasted sesame oil

uncooked deveined peeled medium shrimp, tail shells removed

tablespoon soy sauce

cups shredded mozzarella cheese (8 oz)

cup shredded carrots

green onions, thinly sliced on the bias, whites and greens separated

1/2

avocado, peeled, thinly sliced, then cut in thirds

tablespoon Sriracha sauce

1/4

cup chopped fresh cilantro leaves

Steps

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1

Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. Brush with sesame oil. Bake 8 to 10 minutes or until light golden brown.
2

In small bowl, mix shrimp and soy sauce. Top partially baked crust with 1 cup of the cheese, then top with carrots and green onion whites. Top with shrimp mixture followed by remaining 1 cup of cheese.
3

Bake 7 to 11 minutes or until crust is golden brown and shrimp is cooked through. Top with avocado. Drizzle with Sriracha, then top with green onion greens and cilantro.