Core tomato and cut into ¼" dice. Halve and peel onion. Slice half the onion into thin strips and mince other half. Halve lime. Juice one half and cut other half into quarters. Mince cilantro. Pat shrimp dry, place in a small mixing bowl, coat with seasoning blend (use less if spice adverse).

In another small mixing bowl, stir together tomato, diced onion (to taste), lime juice, cilantro (reserve a pinch for garnish), ½ tsp. salt, and ¼ tsp. pepper. Set aside for flavors to marry.

Set aside 1 Tbsp. BBQ sauce for drizzling over finished pizzas. Smear remaining BBQ sauce on each flatbread. Add sliced onion (to taste) and top with mozzarella cheese.

Place pizzas directly on oven rack with prepared baking sheet underneath to catch drips. Bake until crust is crispy and cheese is bubbly, 7-9 minutes. While pizzas bake, cook shrimp.

Place a medium non-stick pan over medium high heat. Add 1 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes. Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-3 minutes. Remove to a plate and set aside until cool enough to handle. Once cool, halve shrimp lengthwise.

Top each pizza with shrimp and drizzle with remaining BBQ sauce. Finish pizzas with pico de gallo and sprinkle on remaining cilantro. Serve two lime quarters with each pizza.