Garlic Shrimp Bruschetta Flatbread


  • 3 cups hot water (110 F)
  • 1-1/2 teaspoons active dry yeast
  • 7 cups flour
  • 1/2 teaspoon kosher salt
  • 1 pound raw shrimp
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh chopped garlic
  • 1/4 cup fresh chopped herbs (basil, parsley, sage)
  • 1/4 cup fresh diced red peppers
  • 1//2 cup fresh squeezed lemon juice
  • 1/2 cap Parmesan cheese
  • 1 cup balsamic vinegar
  • 1/4 cup sugar

Instructions Prepare dough by sprinkling yeast on top of hot water. Let rest for 5 minutes and slowly mix in flour and salt, then knead for 8 minutes. Cover bowl with plastic wrap and let rest for 20 minutes. Toss raw shrimp with olive oil, garlic, chopped herbs, lemon juice and red peppers. Cover and let marinate in cooler for 15-20 min. Make balsamic glaze by slowly cooking balsamic vinegar and sugar over low eat until it forms syrup.

Hand stretch dough into thin pizza round. Brush with olive oil and place on hot grill (or in wood fired pizza oven) for 3-5 min. until golden brown. Take shrimp from marinade and place on grill for 7-8 min. until they turn pink. Chop grilled shrimp into bite size pieces and spread evenly over grilled flatbread pizza dough. Top with shaven Parmesan and drizzle with balsamic glaze.

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