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Global Fusion Flatbread

Prep 60 min
Total 1 hr 15 min
Servings 20

Everything’s going global these days, so why not your party food? This Japanese and Spanish stunner has all the rich cheesiness of traditional flatbread with lots of fresh, fun flavor perks. Make and bake two flavorful flatbreads, then mix and match the pieces for a striking presentation! MORE + LESS -

Ingredients

Asian Sriracha Shrimp Flatbread

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

Chorizo Manchego Flatbread

can (11 oz) Pillsbury™ refrigerated thin pizza crust

tablespoon olive oil

clove garlic, finely chopped

cup shredded Manchego cheese (4 oz)

1/2

cup sliced roasted red bell peppers (from a jar), patted dry

1/4

cup quartered Spanish or Italian green olives

1/4

lb ground chorizo sausage, cooked and drained

cup shredded mozzarella cheese (4 oz)

green onions, thinly sliced on the bias

tablespoons chopped fresh cilantro leaves

Steps

Hide Images

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

<b>For Asian Sriracha Shrimp Flatbread:</b> 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

<b>For Chorizo Manchego Flatbread:</b> 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.

Expert Tips

For stress-free pre-party assembly, cut and measure out all your ingredients up to a day ahead; cover and refrigerate. Just wait to cut the avocado until just before serving to prevent browning.
Don’t have large enough platters to serve the mix-and-match flatbreads on? Spread cooking parchment or butcher paper on your table, and skip the serving platter entirely!