Shrimp Banh Mi Flatbread Pizza
Shrimp Banh Mi Flatbread Pizza is the perfect way to celebrate Super Bowl Sunday. Layers of melted cheese topped with buttery shrimp, pickled banh mi veggies, fresh herbs, creamy avocados, and a drizzle of peanut dressing will definitely attract a large crowd on game day.
I’m not so much into the actual game of football; however, I’m very much into the delicious smorgasbord of food that seems to accompany every game.
It’s really quite magical, if you think about it. With the approaching hour of the first scheduled game, friends and family begin showing up with trays, casserole dishes, and slow cookers full of delicious snacks that can be eaten with your fingers in front of the television.
I’m no football enthusiast, but I am a food enthusiast, and where there’s football, there’s almost always a food table. And for that, you can count me in!
Every year I procure the requested staples: stuffed jalapenos, Game Day Loaded Nachos, Apple Cider Glazed Meatballs, and Chipotle Pork Sliders with Honey Lime Slaw. Because, you see, if I don’t give the people what they want, they whine and cry like grown adult babies.
Every year I manage to sneak a new dish onto the table. As long as the staples surround that dish, everyone keeps their cool. This year, that dish is Shrimp Banh Mi Flatbread Pizza. It’s a unique and delicious twist on the classic banh mi sandwich. And, in my humble opinion, it far exceeds its classic counterpart, because cheese…lots of freshly grated Mozzarella cheese!
Also, it’s loaded with ripe Mission Emeralds in the Rough Avocados. Sure, I could have made classic guacamole, and while it would have been delicious, been there, done that! This Shrimp Banh Mi Flatbread Pizza is a far more creative use of the perfectly imperfect Emeralds in the Rough Avocados.
Mission’s Emeralds in the Rough Avocados aren’t the prettiest. Sure, they don’t take center stage in a beauty contest, but they’re just as tasty…and isn’t that what really matters? It’s what’s on the inside that counts, right?
By the time you cut them open and gingerly dice them or smash them, no one is ever going to know the difference.
Let’s chat about this Shrimp Banh Mi Flatbread Pizza. There’s no need to make and roll out pizza dough. Go to your local grocery store and pick up your favorite pre-made flatbread. I used naan for this recipe since that’s what I had in the freezer.
While this recipe does require a few steps—none of which are difficult or time consuming—most of the prep work can be completed in advance to make game day a breeze. The concept is to spend time with friends and family while watching the game eating.
There is a whole lot of love on top of one piece of flatbread: melty cheese, buttery shrimp, pickled banh mi veggies, creamy Mission Emeralds in the Rough avocados, fresh cilantro, spicy jalapeno slices, and homemade peanut dressing.
This Shrimp Banh Mi Flatbread Pizza is the party!
Shrimp Banh Mi Flatbread Pizza
Yield: 8 servings
Total Time: 8 hours 10 minutes
Prep Time: 8 hours
Cook Time: 10 minuts
- 2 (10-inch) flatbread
- 2 cups shredded Mozzarella cheese
- 2 jalapenos, thinly sliced
- 2 Mission Emeralds in the Rough Avocados, diced
- ¼ cup freshly chopped cilantro
- 12 ounces cooked shrimp (peeled and deveined)
Banh Mi Vegetables:
- 1 cup thinly sliced radishes
- 1 cup thinly sliced carrots
- 1 cup thinly sliced Persian cucumbers
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 cup peanut butter
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil
- 1 tablespoon soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- Juice of 1 large lime
- 1 clove garlic, roughly chopped
- 1 heaping teaspoon ginger paste
- 1 tablespoon Sriracha
- Salt and pepper
- To make the banh mi veggies, add vinegar, sugar, and salt to a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar and salt dissolve. Remove from the heat and allow to cool to room temperature. While the mixture is cooling, prep the veggies and add them to a large mason jar. Pour the warm vinegar mixture over the top. Screw on the lid and give the mixture a shake to coat all of the veggies with the vinegar mixture. Place in the refrigerator for at least 30 minutes, but preferably overnight. Drain the veggies before adding them to the pizza. The veggies will stay fresh in the fridge for 2 weeks.
- To make the peanut dressing, add all of the ingredients to the bowl of a food processor or blender. Pulse until smooth. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate until ready to use. The dressing will stay fresh in the fridge for 7-10 days.
- Preheat the oven to 375 degrees F. Place the flatbread pieces on a baking sheet and top each piece with 1 cup of shredded Mozzarella cheese. Bake for 5 minutes. Remove from the oven and evenly top each flatbread with the cooked shrimp. Continue to bake until the cheese is melted and the shrimp are warmed through, about 5 minutes.
- Top with sliced jalapenos, diced avocados, drained banh mi veggies, and fresh cilantro. Drizzle with peanut dressing. Slice and serve immediately.