The garlicky seared shrimp classic, known as scampi, makes an addictive topper for from-scratch flatbread.

Shrimp Scampi Flatbread

Preheat oven to 450 degrees. Thaw shrimp if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse shrimp and pat dry with paper towels; set aside.

In a large bowl, combine 1½ cups flour, baking powder and 1/2 teaspoon salt. Add sour cream and water, tossing with a fork. If necessary, add more water, 1 tablespoon at a time, until flour mixture is moist. Gather into a ball, kneading gently until dough is soft and smooth, about 2 minutes. Divide dough into four portions; wrap each portion in plastic wrap and refrigerate for 20 minutes.

On a lightly floured surface, roll each dough portion from center to edges into a rectangle about 1/8 inch thick. Transfer to an ungreased baking sheet. Bake for 10 to 13 minutes or until dough bubbles up and is light brown, turning once. Remove flatbreads from oven; cover with a clean dish towel to keep warm.

In a shallow dish, combine remaining 1 tablespoon flour, remaining 1/4 teaspoon salt and black pepper. Toss shrimp in flour mixture until coated. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add shrimp and cook for 1 minute. Stir in tomatoes, garlic and crushed red pepper. Cook for 1 minute, stirring constantly. Add wine and simmer for 3 minutes or until liquid is reduced by half. 

Top each flatbread with 1/3 cup pizza cheese and one-fourth of the shrimp mixture. Return to baking sheet and bake for 3 minutes or until cheese is melted. Top flatbreads with arugula and basil; drizzle with olive oil. Serve immediately.