PHILLY Shrimp Flatbread

Combine pineapple, onions, cilantro, peppers and lime juice. Refrigerate 20 min.; drain.

For each flatbread (2 servings): Heat pizza stone in 500ºF standard oven. Place 1 ball of pizza dough on lightly floured surface; roll out to 12-inch oval. Dock crust with dough docker or fork. Place on sheet of parchment paper; transfer to hot pizza stone. Bake about 3 min. Transfer flatbread to wire rack to cool.

Microwave 4 oz. cream cheese in microwaveable bowl on HIGH 20 sec.; stir in 1 Tbsp. Parmesan. Spread onto flatbread; top with 6 shrimp, leaving about 2 inches between each. Top with 1-1/2 cups pineapple mixture.

Transfer flatbread to pizza stone. Bake 6 min. or until bread is crisp and golden brown. Cut into 6 slices to serve.