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Barbeque Shrimp and Bacon Flatbread with Cheese

Servings: 6


For Barbecue Sauce:
1 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons brewed coffee
2 tablespoons Dijon mustard
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon molasses
For Flatbread:
2 tablespoons barbeque sauce (above)
1/2 cup red onion, julienned
1 tablespoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
Kosher salt to taste
1 8-ounce ball pizza dough, proofed
1/2 cup (2 ounces) Wisconsin smoked cheddar cheese, coarsely grated
1/2 cup (2 ounces) Wisconsin smoked gouda cheese, coarsely grated
1/4 cup (1 ounce) Wisconsin fontina cheese, coarsely grated
12 shrimp, peeled, deveined, tail removed, seared until just cooked
6 slices apple wood smoked bacon, cut in half, fried crisp
1 tablespoon scallions, diagonally sliced

Cooking Directions:

Make the barbeque sauce. Whisk all ingredients together in small bowl. Set aside. Makes about 2/3 cups sauce. Reserve leftover for other uses.

Mix red onion, vinegar, 1 teaspoon olive oil and salt in small bowl; set aside.

Heat grill to medium high. Oil back of flat metal tray with 1 teaspoon olive oil. Press dough into 12x15-inch rectangle on back of tray. Place dough side of pan directly on grill. Grill 1 minute. Gently remove tray, starting at front edge and using metal spatula if necessary. Continue grilling dough for about 5 minutes, watching carefully to avoid burning. Flip dough and move to cooler spot on grill.

Spread entire crust surface with barbecue sauce and top with cheeses. Place shrimp evenly over top and cook flatbread until crisp and bubbly.

Just before removing from grill, top with bacon. Remove to cutting board and cut into 12 squares. Top with pickled red onions and scallions. Serve immediately.

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