Save A creative flatbread inspired by comforting shrimp corn chowder flavors: juicy shrimp, sweet corn, creamy cheese, and smoky bacon on a crisp crust. Perfect for sharing as an appetizer or light meal.
I first made this flatbread for a family game night, and everyone was amazed by how it captured all the warmth of shrimp corn chowder in handheld slices. Even picky eaters went back for seconds—it's now a requested favorite in our house.
Ingredients
- Pizza dough: 1 pound (450 g), store-bought or homemade
- Olive oil: 2 tablespoons
- Shrimp: 6 ounces (170 g), peeled, deveined, chopped
- Corn kernels: 1 cup (160 g), fresh or thawed frozen
- Bacon: 4 slices, cooked, crumbled
- Red onion: 1/2 small, thinly sliced
- Heavy cream: 1/2 cup (120 ml)
- Mozzarella cheese: 1 cup (100 g), shredded
- Monterey Jack cheese: 1/2 cup (60 g), shredded
- Smoked paprika: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Fresh chives: 1 tablespoon, chopped plus more for garnish
Instructions
- Preheat Oven:
- Preheat oven to 450°F (230°C). If using a pizza stone, place it inside as oven heats.
- Shape Dough:
- Roll pizza dough on floured surface to a 12-inch (30 cm) oval or rectangle, 1/4 inch (6 mm) thick. Move to lined baking sheet or pizza peel.
- Set Crust:
- Brush dough with olive oil. Bake 5 minutes so crust firms up.
- Cook Shrimp & Veggies:
- Sauté red onion in a skillet with olive oil 2 minutes. Add shrimp, corn, paprika, salt, pepper, cook 2–3 minutes just till shrimp are pink. Stir in heavy cream, simmer 1 minute, then remove from heat.
- Add Cheese:
- Take flatbread from oven. Evenly sprinkle mozzarella and Monterey Jack cheese over crust.
- Finish Topping:
- Spoon shrimp and corn mix on cheese. Top with crumbled bacon and chives.
- Bake:
- Return flatbread to oven; bake 10–12 minutes until cheese bubbles and crust turns gold.
- Serve:
- Garnish with extra chives. Slice and serve right away.
Save We love making this for movie nights when everyone wants a little something warm and special—the scent of bacon and shrimp draws the whole family to the kitchen before it even comes out of the oven.
Required Tools
Rolling pin, baking sheet or pizza stone, skillet, knife, cutting board
Nutritional Information (per serving)
Calories: 435 Protein: 22 g Carbohydrates: 39 g Total Fat: 22 g
Notes
Swap bacon for turkey bacon, omit for pescatarian. Add diced potatoes for chowder flair. Smoked gouda works for deeper flavor. Pair with crisp Sauvignon Blanc.
Save Slice fresh from the oven and top with even more chives for color. Enjoy it warm—it's best that way!
Recipe FAQs
- → Can I make this flatbread pescatarian?
Yes, simply omit or replace bacon with turkey bacon or a plant-based option for a pescatarian-friendly variation.
- → What type of dough works best?
Store-bought or homemade pizza dough both work well. Opt for a gluten-free version as needed.
- → Can I substitute the cheese?
Absolutely! Smoked gouda or a plant-based cheese can be used for different flavors and dietary needs.
- → How do I achieve a crispy crust?
Baking at a high temperature on a preheated stone helps create a golden, crispy flatbread base.
- → What are some serving suggestions?
Slice the flatbread and serve hot, garnished with fresh chives. Pairs nicely with light wines or salads.