Course Anytime, Lunch


  • 1 7-Inch Kontos Foods' Pizza Parlor Crust (optional - grill for 1 min before topping grilled side up)
  • 6 Medium Fresh Shrimp (peeled and deveined)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tsp. Fresh Minced Garlic
  • 1 Oz. Sliced Scallions
  • 8 Oz. Cherry Tomatoes (quartered)
  • 4 Oz. Shredded Whole Milk Mozzarella (Artisan) Cheese
  • 1 Oz. Shreddeed Parmesan Cheese
  • 1/2 Oz. Chopped Dill or Chives


  • With a convection oven, preheat oven to 375 degrees F. With a conventional oven, preheat oven to 400 degrees F.
  • Sautee raw shrimp, garlic, and scallions in the olive oil for about 1 minute or until the shrimp turn pink.
  • Using a slotted spoon, remove the shrimp, scallion/garlic mixture and set the seasoned olive oil to the side.
  • Spread the mozzarella and parmesan cheese onto the pizza crust.
  • Spread the shrimp and scallion/garlic mixture on top evenly.
  • Evenly drizzle seasoned olive oil over the top (optional).
  • Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  • (Note: Toaster Ovens are ideal for Kontos Foods Pizza Parlor Crusts!)
  • If using a convection oven, bake for 5-6 minutes. If using a conventional oven, bake for 6-8 minutes.
  • Remove from oven with a baking sheet or pizza spatula.
  • Top with quartered cherry tomatoes and chives or dill.
  • Let cool for 1-2 minutes.
  • Slice into 4-6 slices and enjoy!
  • Note: Oven baking times can vary- Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown.
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