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.