Today’s recipe comes to us from contributor Teri Tsang Barrett.
Teri is the former Senior Food Editor of "Every Day with Rachel Ray" magazine, and a graduate of the Institute of Culinary Education.
Teri’s done it again with this great, easy recipe… enjoy!
Lemon-Spiked Shrimp and Oregano Flatbread
1 pound frozen pizza dough, thawed
Grated zest of ½ lemon
1 medium tomato—quartered lengthwise, cored, seeded and thinly sliced lengthwise
1/2 cup feta cheese crumbles
Lightly coat the dough with olive oil, then place in a medium bowl, cover and let stand at room temperature for at least 1 hour. Position an inverted or rimless baking sheet in the center of the oven and preheat to 450°.
In a small bowl, mix together the shrimp, 2 tablespoons olive oil, 2 teaspoons oregano, the lemon zest and a pinch salt. Cover and let stand until ready to use. In a separate small bowl, gently combine the tomato and 2 teaspoons oregano.
Drizzle a parchment paper-lined standard rimmed baking sheet with 1 tablespoon olive oil and spread allover the parchment using your hands. Stretch the dough to fit the baking sheet; if the dough springs back, let it rest for 15 minutes before stretching again. Brush the dough with 1 tablespoon olive oil, then sprinkle with the remaining 2 teaspoons oregano. Scatter the tomatoes and feta over the dough. Press the tomatoes and any large chunks of feta gently into the dough. Season with salt and pepper.
Bake until just golden, about 12 minutes. Remove the flatbread from the oven, scatter the shrimp on top and return to the oven; bake until the shrimp is just warmed through and the crust is deep golden around the edges, 2 to 3 minutes more.