Medium Shrimp (6 oz)
ahead of time. Peel shrimp and rinse in a colander under cold water. Drain and then place in a plastic bag in the refrigerator until ready to cook.
Preheat grill or oven to 350 to 400 degrees F (180 to 200 degrees C).
Brush the bottom of the
Extra-Virgin Olive Oil (1 Tbsp)
. This will help keep the flatbread from sticking to the aluminum foil. Cut a sheet of aluminum foil a few inches longer than the perimeter of your flatbread. Lay the oiled side of the flatbread face down on the foil.
Start by folding the foil top and bottom edges inward to form walls to keep toppings from falling off.
Continue until all sides are folded up to form a homemade foil tray.
Ricotta Cheese (1/4 cup)
evenly on the flatbread.
Top next with the shrimp and
Olives (1/3 cup)
. Sprinkle with the
Shredded Sharp Cheddar Cheese (3/4 cup)
Finish by topping with the
Feta Cheese (1/4 cup)
Fresh Parsley (1 tsp)
Grill for 15-20 minutes, checking underneath the crust every 5 minutes to make sure it isn't burnt.