Shrimp Banh Mi Flatbread Pizza is the ultimate game day treat that will have everyone coming back for seconds. Imagine crispy flatbread topped with oozing melted cheese, succulent shrimp, tangy pickled banh mi vegetables, fresh cilantro, creamy avocados, and a zesty peanut dressing that ties everything together.

Let's be honest – while football is entertaining, the real star of any game day gathering is the food. The spread of snacks and finger foods that appear on game day is nothing short of amazing.

There's something special about the way friends and family converge with their favorite dishes, turning a regular Sunday into a feast. From dips to sliders, every bite is a celebration of good company and great food.

As a self-proclaimed food enthusiast, I'm always on the lookout for new recipes to add to our game day rotation. While classics are great, it's fun to mix things up with something unique and exciting.

Every year, I make sure to include the crowd favorites: spicy stuffed jalapenos, loaded nachos with all the fixings, sweet and savory meatballs, and juicy pork sliders. These staples keep everyone happy, but I also love introducing a new dish each year to keep things interesting.

This year's standout creation is none other than Shrimp Banh Mi Flatbread Pizza. It takes the bold flavors of the traditional banh mi sandwich and transforms them into a cheesy, shareable pizza that's perfect for game day. The combination of flavors and textures is simply irresistible.

One of the best things about this recipe is that it features Mission Emeralds in the Rough Avocados. These avocados might not be the most visually perfect, but they're incredibly flavorful and creamy – exactly what you want for this dish.

Mission's Emeralds in the Rough Avocados prove that beauty is truly skin deep. While they might have a less-than-perfect exterior, once you cut them open, you'll find the same creamy, delicious flesh as their more cosmetically perfect counterparts.

When diced and added to the pizza, these avocados add a rich creaminess that balances out the tangy pickled vegetables and spicy sriracha in the dressing.

The beauty of this recipe is its simplicity. No need to spend hours making pizza dough – just grab your favorite pre-made flatbread from the grocery store. I opted for naan bread, which adds a nice chewy texture to the finished pizza.

While there are a few components to this recipe, most of the prep work can be done ahead of time. The pickled vegetables and peanut dressing can both be made the day before, allowing you to focus on enjoying the game with your guests.

Each bite of this pizza offers a symphony of flavors: gooey mozzarella cheese, tender shrimp, crisp pickled vegetables, fresh cilantro, creamy avocado, and that perfect kick from the peanut dressing.

This Shrimp Banh Mi Flatbread Pizza is guaranteed to be the talk of your next game day gathering!

For more delicious avocado recipes and inspiration, be sure to check out Mission Avocados on their social media channels.

SHRIMP BANH MI FLATBREAD PIZZA

INGREDIENTS

FLATBREAD PIZZA:

• 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
• ¼ cup rice vinegar
• ¼ cup granulated sugar
• 1 teaspoon kosher salt

PEANUT DRESSING:

• ¼ 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

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. Top with sliced jalapenos, diced avocados, drained banh mi veggies, and fresh cilantro. Drizzle with peanut dressing. Slice and serve immediately.