A flatbread is perfect bite whether you are watching a Football Game, a Movie or reading a book. It’s an easy creation that has a variety of topping options.
Mushrooms and Chorizo Flatbread Pizza
There is something about Chorizo and Cheese. This yummy Flatbread has all of that goodness.
Ingredients
- 8 oz Block of Tillamook Cheese Grated
- 12 oz Beef Chorizo
- 5 oz Savory Pizza Blend of Mushrooms
- Pizza Seasonings
- Dry Rosemary
- Cilantro For Garnish
- StoneFire Artisan Flatbread
- 3 Garlic Cloves Minced
- 1/4 Yellow Bell Pepper Diced
- Truff Sauce Drizzled on top
- olive oil
- Kosher salt
Notes
- Block of Tillamook Cheese
- Beef Chorizo
- Savory Pizza Mushroom blend
- Pizza Seasoning
- Dry Rosemary
- Cilantro
- StoneFire Artisan Flatbread
- Garlic Cloves
- Yellow Bell Pepper
- Truff Sauce
- Olive Oil
- Kosher Salt
- Preheat the oven to 450 degrees.
- Mince the garlic. Set aside.
- Dice the bell peppers. Set aside.
- Grate the Tillamook cheese. Set aside.
- Heat the skillet. Add a little olive oil. Brown the chorizo links in the skillet on both sides. About 5 minutes. *If you prefer to remove the casing before browning you can do that also. Would be similar to ground beef.*
- Place on paper towel to drain the excess grease. Set aside.
- Use the same skillet the sausage cooked in and saute the bell peppers, the mushrooms. About 3 minutes. Season with Salt, rosemary and pizza seasoning.
- Add the garlic. Don't burn.
- Remove the skillet from the stove.
- Remove the casing from the sausage. Chop into nice size slices.
- Add the Porcini Mushroom Spread to the flatbread, White cheese, mushroom and bell pepper mixture, top with the chorizo.
- Bake for 5 - 7 minutes or until the cheese is melted.
- Remove from the oven.
- Top the flatbread with cilantro.
- Drizzle with Truff Hot Sauce.
- Finish with finishing salt (optional Step)
- Enjoy.
