Chorizo "Cheese-Steak" Flatbreads
with Garden Salad
There are cheesesteak flatbreads and then there is THIS cheesesteak flatbread! This version has tasty chorizo sausage sauteed with onions and peppers before being toasted under gooey mozzarella. Served with a bright salad for balance, this is the ultimate go to dinner time meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Green Bell Pepper
113 g
Baby Spinach
1 unit(s)
Red Onion
1 unit(s)
Tomato
1 cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan on medium-high.
- While pan heats, core, then cut pepper into 1/8-inch slices.
- Peel, then cut onions into 1/8-inch slices.
- When pan is hot, add 1 tbsp oil (dbl for 4 ppl), onions and peppers. Cook, stirring often until veggies are tender and lightly browned 5-6 min.
- Transfer veggies to a plate.
- Return same pan to the heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, cooked through.**
- Remove pan from heat. Add garlic puree, soy sauce, half the vinegar and veggies. Stir to combine.
- While chorizo cooks, arrange flatbreads on a parchment-lined baking sheet.
- Brush with 1/2 tbsp oil (dbl for 4 ppl). (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
- Toast flatbreads in the bottom of the oven until softened, 2-3 min.
- Spread tomato sauce base / marinara sauce over flatbreads.
- Top with chorizo and veggies then sprinkle mozzarella over top.
- Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-6 min (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
- Cut tomatoes into 1/2-inch pieces.
- Add remaining vinegar, 1/4 tsp sugar, 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Stir to combine.
- Add tomatoes and spinach to bowl. Toss to coat.
- Cut flatbreads into wedges.
- Divide flatbreads and salad between plates
