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Chorizo Flatbread

August 16, 2012

A few weeks ago we gathered with good friends for a casual Friday night dinner party. Tom and Maureen always entertain with such ease and style, I usually leave with a great take-away. This flatbread has not left my mind since. The combination of garlic aioli, greens, parmesan, and chorizo is amazing. Buying Trader Joe’s pizza dough is a huge time saver and works so well on the grill.

Chorizo Flatbread 

Trader Joe’s pizza dough

olive oil

salt and pepper

chorizo, thinly sliced (approximately 20 slices)

parmesan cheese, shaved

mixed greens of baby arugula/ baby kale  (tossed with lemon juice and olive oil)

garlic aioli (recipe below)

Preheat grill and spray with oil. Roll out dough on a floured work surface. Brush both sides of dough with olive oil and sprinkle with salt and pepper. Grill dough for a 2-3 minutes per side until cooked through. Place flatbread on serving platter. When flatbread is at room temperture, spread on garlic aioli, place greens, shaved parmesan and finally top with chorizo.

Garlic Aioli

Makes 2/3 cup

2 garlic cloves,  pressed

1/4 teaspoon salt

1/2 cup mayonnaise

2 tablespoons olive oil

1 tablespoon lemon juice

Mash garlic and salt in a small bowl til it forms a paste. Wisk in mayonnaise, olive oil, and lemon juice. Season with salt and pepper. Can be made one day ahead.

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