YOUR SOLIN GENERATED RECIPE
Chorizo and Roasted Red Pepper Pizza
Sautéed chorizo and smoky roasted red peppers top a crisp whole-grain flatbread, finished with a savory blend of melted mozzarella and sharp parmesan.
INGREDIENTS
2 oz Ground pork chorizo
0.5 whole High-protein flatbread
0.25 cup Tomato sauce
1 oz Part-skim mozzarella cheese
0.5 oz Parmesan cheese
0.5 cup Roasted red peppers
0.25 cup Red onion
0 tsp Olive oil
0.25 tsp Dried oregano
0.25 tsp Red pepper flakes
1 tbsp Fresh basil
PREPARATION
Preheat your oven to 425°F (220°C).
Place a small skillet over medium heat and sauté the ground chorizo until browned and fully cooked, approximately 6 minutes.
Drain any excess fat from the chorizo and set the meat aside.
Place the flatbread on a baking sheet lined with parchment paper and lightly brush the outer edges with olive oil.
Spread the tomato sauce evenly over the flatbread, leaving a half-inch border for the crust.
Evenly distribute the mozzarella and parmesan cheese over the sauce.
Top the cheese with the cooked chorizo, sliced roasted red peppers, and thinly sliced red onions.
Sprinkle the dried oregano and red pepper flakes over the toppings.
Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the flatbread are golden and crisp.
Remove from the oven and garnish with fresh basil leaves before slicing and serving.