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Global Fusion Flatbread

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by: Tablespoon Kitchens
Updated Aug 29, 2017
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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!

Global Fusion Flatbread

  • Prep Time 60 min
  • Total 1 hr 15 min
  • Servings 20
  • Ingredients 20
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Ingredients

Asian Sriracha Shrimp Flatbread

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 tablespoon toasted sesame oil
  • 20 uncooked deveined peeled medium shrimp, tail shells removed
  • 1 tablespoon soy sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 cup shredded carrots
  • 2 green onions, thinly sliced on the bias, whites and greens separated
  • 1/2 avocado, peeled, thinly sliced, then cut in thirds
  • 1 tablespoon Sriracha sauce
  • 1/4 cup chopped fresh cilantro leaves

Chorizo Manchego Flatbread

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 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
  • 1 cup shredded mozzarella cheese (4 oz)
  • 2 green onions, thinly sliced on the bias
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

220 Calories
12g Total Fat
11g Protein
17g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
450mg
19%
Potassium
115mg
3%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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