Global Fusion Flatbread

Steps

• 1

  Heat oven to 400°F. Partially bake both flatbreads as described below at the same time. Top both flatbreads and bake at the same time, rotating cookie sheets halfway through bake time. Assemble the mix-and-match flatbreads: On large serving platters or large clean surface, rearrange every other slice of each flatbread to form two checkerboard flatbreads with 20 slices each.
• 2

  For Asian Sriracha Shrimp Flatbread: 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. 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. Bake 7 to 11 minutes longer 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. Cut into 4 by 5 rows.
• 3

  For Chorizo Manchego Flatbread: Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. In small bowl, mix olive oil and garlic. Brush crust with olive oil mixture. Bake 8 to 10 minutes or until light golden brown. Top partially baked crust with Manchego cheese, followed by roasted peppers and olives, then chorizo. Top with mozzarella cheese. Bake 7 to 11 minutes or until crust is golden brown. Top with green onions and cilantro. Cut into 4 by 5 rows.