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  • Prep Time (mins)
    20
  • Cook Time (mins)
    39
  • Servings
    8–10

Shrimp, Ricotta & Artichoke Flatbread

Made With

Ingredients

  • 1 (13.8-ounce) can refrigerated pizza crust
  • 1 tablespoon extra-virgin olive oil
  • 2/3 pound medium shrimp, peeled and deveined, chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped parsley
  • 3/4 cup Frigo® Whole Milk Ricotta Cheese
  • 2 tablespoons chopped oregano, plus more for garnish
  • 2/3 cup marinated artichokes, chopped
  • 2/3 cup roasted red pepper, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly cracked black pepper

Directions

Heat the oven to 400ºF for dark or nonstick pans (425ºF for all other pans).

Spray a 17x11-inch pan with sides with cooking spray.

Unroll dough in pan. Starting at the center, press the dough into 17x11-inch rectangle. Bake about 8 minutes or until light brown.

Heat the olive oil in a skillet over medium-high heat. Add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Add the parsley and saute for 30 seconds. Remove from pan.

Combine the Frigo® Whole Milk Ricotta Cheese with the oregano. Spread the Frigo® Whole Milk Ricotta Cheese mixture onto the flatbread. Top with artichokes, red peppers and shrimp. Sprinkle with lemon juice and season with salt and pepper. Serve and enjoy!

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  • Cook Time (mins)
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