Chorizo Flatbreads with Queso Fresco and Tomato Salad
WHAT YOU NEED
- 2 lbs. prepared pizza dough
- 3/4 cup coarsely chopped onion
- 1/2 cup coarsely chopped red bell pepper
- 1/2 cup coarsely chopped orange bell pepper
- 1/2 cup chopped parsley
- 1 – 14.5 oz. canned diced tomatoes, drained well
- 1 – 9 oz. package Cacique® Beef Chorizo
- 1/4 cup tomato paste
- 1 package Cacique® Queso Fresco, crumbled
- 1/4 head romaine, washed and torn into 1/2 inch pieces
- 3 tomatoes, chopped
- 1 Tbsp. olive oil
- Juice of 1/2 lime
- Salt and pepper
HOW TO MAKE IT
- Remove pizza dough from the refrigerator and let come to room temperature. Preheat oven to 450 degrees.
- Add the onions, peppers and parsley to a food processor and pulse until chopped into pieces about 1/4 inch big. Add the tomatoes and pulse until chopped. Transfer into a large bowl and add the chorizo and tomato paste. Using your hands, mix in the chorizo and tomato paste until well incorporated.
- Divide the pizza dough into 8 pieces. Roll out each piece into an 8 inch round and transfer to a parchment lined cookie sheet. Top each pizza round with 1/3 cup of the chorizo mixture. Spread mixture over the pizza dough in a thin layer.
- Place the flatbreads in the oven and bake for 10 – 12 minutes until chorizo is cooked and browned on the top. While the flatbreads are cooking, toss the romaine and tomatoes with the olive oil and lime juice, seasoning with salt and freshly ground pepper. Remove flatbreads from the oven and top with crumbled queso fresco and the romaine salad.
