Directions: |
Directions:PREP: Preheat oven to 425 degrees. Slice half the onion into thin strips and cut the other half into 1/8" dice. Mince cilantro leaves and stems.Juice one half and cut the other half into quarters. Rinse shrimp and pat dry. In a bowl, stir together shrimp and seasoning to coat shrimp.
MAKE PICO DE GALLO: In mixing bowl, combine tomato, cilantro (reserve a pinch for garnishing,) lime juice, diced onion, 1/2 tsp salt, and 1/4 tsp pepper. Stir together and set aside for flavors to marry.
ASSEMBLE AND BAKE PIZZAS: Set aside 1 tbsp bbq sauce to drizzle over pizzas. Smear remaining bbq sauce on each flatbread. Sprinkle on sliced onion to taste and top with mozzarella cheese. Place pizzas directly on oven rack with a baking sheet on rack below pizzas to catch any drips. Bake until crust is crispy and cheese is bubbly, 7-9 minutes. Carefully remove from oven when done. While pizzas bake, cook shrimp.
COOK THE SHRIMP: Place medium non stick pan over medium heat. Add 1 tsp olive oil and shrimp to hot pan. Cook on first side until golden brown, 2-3 minutes. Flip and cook until lightly browned and shrimp reaches internal temperature of 145 degrees, 1-3 minutes. Remove shrimp from heat and allow to cool until cool enough to handle. Then, halve the shrimp lengthwise.
PLATE THE DISH: Top each pizza with shrimp and drizzle with remaining bbq sauce. Finish pizzas with pico de gallo and sprinkle on remaining cilantro. Serve two lime quarters with each pizza. |
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