This recipe is loosely based on an appetizer I found online and loved. The surprising combination is sweet and balanced. Make a bigger pizza to serve at a party. —Ingrida Ievans, Wheaton, Illinois
Barbecue Shrimp Flatbread
Ingredients
- 4 bacon strips
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 package (8.8 ounces) naan flatbreads
- 1/2 cup barbecue sauce
- 3 ounces crumbled goat cheese
- 2 tablespoons honey
- 1/2 cup fresh baby arugula
Directions
- Preheat oven to 350°F. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- Add shrimp to drippings; cook and stir over medium-high heat until shrimp almost turn pink, 2-3 minutes. Remove from the heat.
- Arrange flatbread in a 15x10x1-in. baking pan. Top with barbecue sauce, shrimp, bacon and goat cheese. Drizzle with honey. Bake until naan edges are browned and cheese is partially melted, 8-10 minutes. To serve, cut each flatbread in half. Top with arugula.
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