• Tommy Centola

Shrimp, Spinach and Artichoke Flatbread

Flatbreads have been making there way onto restaurant menus. This pizza type dish is a great way to share a tasty morsel before your entrée. This week, I will feature two different flatbread recipes.


1 (16-ounce) packte refrigerated pizza crust dough, room temperature

1 (13-ounce) can quartered artichoke Hearst in water, drained

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1/4 cup mayonnaise

1 tablespoon minced garlic

1 tablespoon Creole seasoning

1 cup shredded mozzarella cheese

3/4 cup shredded Parmesan cheese

Olive oil, for brushing

1 pound large fresh shrimp, peeled and deveined


Preheat oven to 375℉.

In a large bowl, combine artichokes, spinach, mayonnaise, garlic, and Creole seasoning. Add cheeses, and combine.

Divide dough in half, and stretch each half into a 10x7-inch oval. Using a fork, prick holes in dough. Brush with olive oil. Bake until light browned, 7 to 9 minutes.

Spread artichoke mixture over dough, and top with shrimp. Brush shrimp with oil, and sprinkle with additional creole seasoning, if desired. Bake until crust is is golden brow, about 10 minutes more. Cut into slices, and serve immediately.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.


#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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