Cheesy Chorizo Flatbreads
with Sweet Pepper
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
If you’re a fan of big, bold chorizo flavours, you’ll enjoy every bite of these Spanish-inspired flatbreads. You’ll love what a combo of tomato and cream does for the classic smoky sausage meat, ready in 10 minutes under a bubbling mozzarella topping.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 2 Garlic cloves
- 1 Sweet pepper
- 30ml Tomato paste
- 30ml Heavy cream
- 60g Grated mozzarella
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
14 g
Sodium
1300 mg
Total Carb
68 g
Sugars
8 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Halve, core and medium-dice the sweet pepper.
- In a small bowl, make the sauce by combining the cream, tomato paste and S&P.
Cook the chorizo & vegetables
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chorizo* and sweet pepper; season with S&P.
- Cook, breaking up the meat and adding the garlic halfway, 4 to 6 min., until browned and cooked through.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the sauce.
- Top with the chorizo, vegetables and cheese.
- Bake the flatbreads, 4 to 6 min., until the edges are golden brown.
Plate your dish
- Divide the flatbreads between your plates.
- Garnish with black pepper. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
