Garlic & Shrimp Flatbreads
These flatbreads have the melty mozzarella magic and garlicky goodness of the cheesy bread we’re always stealing off our kids’ plates — plus the briny-sweet flavor and tender texture of shrimp. They’re rich and buttery and ridiculously satisfying, especially with a drizzle of deeply aromatic homemade chile oil: the heat cuts right through the thick, creamy layer of cheese (and makes your lips tingle!).
What about the crust, you ask? Here, we use a simple yeasted dough made with olive oil. It’s a fun project for a Saturday afternoon or whenever you have a lull in the workday. The dough comes together in the stand mixer, so there’s no kneading — you just wait around while it raises and then do a few back-and-forths with the rolling pin. The return on investment is huge: the dough bakes up into a perfectly chewy crust with crispy, golden brown edges.
This recipe yields four garlic and shrimp flatbreads, so you’ll have plenty for the whole Friday night happy hour crew. Just be sure to tell someone to bring a bottle of bubbly — a glass of crisp, effervescent white wine is *mwah* with the cheese … and the garlic and the shrimp.
Yield: 4 10” flatbreads
Garlic & Shrimp Flatbreads
To make the dough: In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Turn the mixer to low speed, drizzle in the olive oil and water, and mix until the dough comes together, 1 to 2 minutes.
Continue to mix the dough on low speed for about 10 minutes or until it forms a smooth ball. The dough should lightly stick to the bottom of the bowl, but not the sides. If it’s too sticky, add 1 tablespoon of flour at a time, mixing until you achieve the desired consistency.
Lightly oil a medium-size bowl, transfer the dough to the bowl, and cover it with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, 1 to 1 ½ hours.
Lightly dust your work surface with flour, turn the dough out onto the surface, and cut it into 4 equal-sized pieces. Shape each piece into a smooth, round ball. Cover and let rest for 20 minutes.
Use a rolling pin to roll each ball into a 10” round. Line 2 baking sheets with parchment paper, and place the rounds on them. Set aside.
Preheat the oven to 450º.
To make the garlic sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and stir until fragrant, about 1 minute.
Add the shrimp and cook, stirring, until just opaque, about 5 minutes. Remove the shrimp with a slotted spoon and keep the garlic butter on the stove over medium heat.
In a medium bowl, whisk together the flour and 2 tablespoons of the milk to make a smooth paste. Gradually whisk in the rest of the milk.
Whisk the flour paste into the garlic butter. Stir in the salt, bring to a simmer, and cook, stirring continuously until the sauce thickens, about 30 seconds.
Divide the sauce between the dough rounds, leaving a 1” border uncovered to form the crust. Divide the cheese and shrimp among the rounds.
Bake until the crust is golden brown and the cheese is bubbly, 12 to 14 minutes, rotating the flatbreads halfway through for even browning. Let cool for a few minutes.
Garnish the flatbreads with chile oil and chopped parsley. Serve hot.
Recipe adapted from: Foodess