• Preheat oven to 425° f.
• Thaw, rinse, and pat shrimp dry. Toss with a dollop of olive oil and season the shrimp with cajun seasoning, garlic powder, and black pepper.
• Cook shrimp for 2 minutes on each side. Set aside.
• Place Lavash Flatbread on a nonstick baking sheet.
• Spread 1 tablespoon of the Garlic Spread evenly on the Lavash Flatbread.
• Layer 1 tablespoon of Italian Bomba Sauce on top of the Garlic Spread.
• Generously sprinkle the flatbread with the Parmesan, Romano, and Asiago Cheese Blend, approximately 2 tablespoons.
• Place slices of the roasted red bell peppers throughout the flatbread to your liking.
• Slice 5 mozzarella balls in half, and then drop them evenly throughout the flatbread.
• Add the cooked shrimp to the flatbread.
• Place in the oven and cook for 7-8 minutes. Edges of the flatbread pizza should be browned and cheese completely melted.
• Top the flatbread pizza with fresh arugula.
• Drizzle with Balsamic Glaze and Hot Honey.

***HOW TO ROAST YOUR OWN RED BELL PEPPER

• Preheat oven to 425° f.
• Rinse 2 fresh, medium-sized red bell peppers and pat dry.
• Cut the bell peppers in half and remove the seeds.
• Line a long baking sheet with parchment paper and place bell peppers skin side up on the baking sheet.
• Cook for 30-35 minutes until the skin is roasted and peppers are soft to the touch.
• Place the peppers in a glass bowl and cover with plastic for 20 minutes.
• Peel the skin off of the peppers and slice to your desired size.