Chorizo Manchego Flatbread

Name: Chorizo Manchego Flatbread
Prep time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Spanish
Ingredients: 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust; 1 tablespoon olive oil; 1 clove garlic, finely chopped; 1 cup shredded Manchego cheese (4 oz); 1/2 cup sliced roasted red bell peppers (from a jar), patted dry; 1/4 cup quartered Spanish or Italian green olives; 1/4 lb ground chorizo sausage, cooked and drained; 1 cup shredded mozzarella cheese (4 oz); 2 green onions, thinly sliced on the bias; 2 tablespoons fresh cilantro leaves

1 Ratings

1 Reviews

Kitchen Tested

Prep 20 min
Total 35 min
Servings 10

Skip the plane fare, and take your palate to Spain instead! This flavorful riff on sausage cheese pizza is fancy enough for entertaining, but easy enough for a weeknight dinner. MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

can (11 oz) Pillsbury™ refrigerated thin pizza crust

tablespoon olive oil

clove garlic, finely chopped

cup shredded Manchego cheese (4 oz)

1/2

cup sliced roasted red bell peppers (from a jar), patted dry

1/4

cup quartered Spanish or Italian green olives

1/4

lb ground chorizo sausage, cooked and drained

cup shredded mozzarella cheese (4 oz)

green onions, thinly sliced on the bias

tablespoons fresh cilantro leaves

Steps

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1

Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. In small bowl, mix olive oil and garlic. Brush crust with olive oil mixture. Bake 8 to 10 minutes or until light golden brown.
2

Top partially baked crust with Manchego cheese, followed by roasted peppers and olives, then chorizo. Top with mozzarella cheese. Bake 7 to 11 minutes or until crust is golden brown. Top with green onions and cilantro.

Expert Tips

Ground chorizo is generally available in 1-lb packages. Cook the whole package, use a quarter for this recipe, then use the rest to fill omelets or stir into pasta or chili.
While standard Spanish Manzanilla olives work well in this recipe, if you can find Italian Castelvetrano olives, their beautiful color and flavor can’t be beat!