Pin It This comforting flatbread brings together the best parts of shrimp corn chowder on a golden, crisp crust. With juicy pieces of shrimp, bursts of sweet corn, creamy cheese, and smoky bacon, every bite feels special yet comes together quickly enough for a weeknight treat or a party appetizer.
The first time I made this, everyone stood around the oven, waiting for a slice. Now my friends beg for it at every get-together and it always disappears in minutes.
Ingredients
- Store-bought or homemade pizza dough: Quality dough gives the flatbread a crisp, chewy bite. Look for fresh dough with an elastic texture
- Olive oil: Adds richness and helps the crust become deep golden
- Shrimp: Fresh or frozen peeled and deveined shrimp bring a sweet, briny element. Buy shrimp with a mild ocean scent for the best result
- Corn kernels: Choose sweet corn either fresh off the cob or frozen and thawed. Yellow corn adds a pop of color
- Bacon: Provides a hit of smoky savoriness. Look for thick-cut bacon with deep pink color for more flavor
- Red onion: Offers a gentle punch and sweetness. Slice it thin so it softens quickly
- Heavy cream: Adds a silky, decadent feel to the topping
- Mozzarella cheese: Melts beautifully and forms that classic cheesy pull. Use block cheese and shred it for best melt
- Monterey Jack cheese: Delivers a creamy melt and balances the mozzarella. Shred yourself for fresher taste
- Smoked paprika: Contributes smokiness and color. Spanish smoked paprika is especially aromatic
- Black pepper and salt: Brightens and balances the flavors
- Fresh chives: Bring a layer of freshness and a gentle oniony flavor. Snip right before serving for the brightest taste
Instructions
- Prepare the Oven:
- Set your oven to 450 degrees Fahrenheit. Place a pizza stone inside now if you have one. This ensures your crust gets nice and crisp
- Shape the Dough:
- Lightly dust your work surface with flour. Roll the pizza dough to a twelve inch oval or rectangle about one quarter inch thick. Move it to a parchment lined baking sheet or a pizza peel if using a stone
- First Bake the Flatbread:
- Brush the rolled dough with olive oil to encourage browning. Bake it for five minutes so the crust sets and does not get soggy with toppings
- Cook the Topping:
- Heat a splash of olive oil in a skillet over medium heat. Sauté the sliced red onion for two minutes until soft. Add chopped shrimp and corn with the smoked paprika black pepper and salt. Cook for another two to three minutes until shrimp are opaque. Pour in the heavy cream and cook for another minute until the mixture thickens slightly then remove from heat
- Top with Cheese:
- Take the flatbread from the oven. Sprinkle mozzarella and Monterey Jack cheeses evenly over the surface
- Layer the Shrimp Corn Mixture:
- Spoon the creamy shrimp and corn mixture over the cheese. Scatter crumbled bacon and most of the chives on top
- Final Bake:
- Return flatbread to the oven. Bake for ten to twelve minutes until cheese is melted and bubbly and the crust is deep golden brown
- Garnish and Serve:
- Once out of the oven sprinkle with extra chives for a burst of color and flavor. Slice and serve right away while it is hot and melty
Pin It I always find Monterey Jack to be the secret star. Its mild melt makes the flatbread gooey and rich without overshadowing the sweet shrimp. Growing up my mom snipped chives straight from the backyard garden to finish dishes like this and now my kids help with the final sprinkle.
Storage Tips
Leftovers taste delicious reheated in a toaster oven. Cool any extras completely then wrap tightly in foil or an airtight container and refrigerate for up to three days. Individual slices can be wrapped and frozen for up to one month. Reheat from frozen in a hot oven to keep the crust crisp.
Ingredient Substitutions
No shrimp Use flaked cooked white fish or skip seafood and boost the corn for a vegetarian twist. Dairy substitutes like plant based cheese and coconut cream are welcome if needed. Use turkey bacon or skip bacon entirely for a lighter version.
Serving Suggestions
Slice into thin strips for a party appetizer or serve larger pieces with a green salad for a simple main dish. Kids love dipping the slices into ranch or extra cream. Pairs beautifully with crisp white wine or light beer.
Cultural and Historical Context
This recipe is a playful nod to chowder traditions from New England and coastal America bringing the creamy texture and sweet corn together with seafood. Flatbreads have always been a communal food perfect for gathering and sharing just as chowder is.
Seasonal Adaptations
Use grilled summer corn for a smokier twist Add roasted cherry tomatoes for a burst of acid Swap in shredded turkey for holiday leftovers
Success Stories
Friends have called this flatbread a showstopper at cookouts and I have even prepped a batch for a road trip using pre baked crusts. It is unexpectedly crowd pleasing and travels well when cut into squares.
Freezer Meal Conversion
Cool the baked flatbread completely. Wrap tightly in plastic then foil and freeze. To serve bake from frozen at four hundred degrees Fahrenheit until hot and bubbly. Great for planning ahead or when you need an instant treat.
Pin It Serve this flatbread hot and fresh for full flavor. Every bite is creamy, crisp, and utterly comforting.
Recipe FAQs
- → Can I use precooked shrimp?
Yes, but add them at the very end of sautéing so they don’t become overcooked or rubbery.
- → What alternatives can I use for bacon?
Turkey bacon or skipping the bacon entirely works, especially for pescatarians. Smoked gouda adds rich flavor, too.
- → Can I make the flatbread dough ahead?
Absolutely. Prepare the dough in advance or use store-bought to save time. Let it rest at room temperature before rolling out.
- → How do I make it gluten-free?
Use a gluten-free pizza dough base and check all packaged ingredients for gluten content.
- → What side dishes pair well?
Serve with a crisp green salad, roasted vegetables, or a glass of Sauvignon Blanc for a balanced meal.