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Lemon-Spiked Shrimp and Oregano Flatbread


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
Serves 4
 
1 pound frozen pizza dough, thawed
1 cup frozen Petite Wild Oregon Pink Shrimp, defrosted and drained
2 tablespoons organic dried oregano
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.
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