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Quick Chorizo Flatbread Pizzas

Quick Chorizo Flatbread Pizzas

with Pickled Jalapeños and Onions

20 Minutes
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Jump on the train to flavour town with this speedy chorizo flatbread pizza. Your taste buds will go wild for the quick-pickled onions and jalapeños, salty feta and zesty lime mayo finish!

Tags:SpicyQuick PrepQuick
Allergens:Soy/SojaWheat/BléMilk/LaitEgg/OeufMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

2 unit

Flatbread

(ContainsWheat/Blé)

56 g

Red Onion, sliced

1 unit

Jalapeño

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

160 g

Sweet Bell Pepper

1 unit

Avocado

1 unit

Lime

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tsp

Sugar*

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1110 kcal
Fat64 g
Saturated Fat16 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber13 g
Protein45 g
Cholesterol125 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Measuring Spoons
Baking Sheet
Zester
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add jalapeños, onions, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños and onions, including liquid, to a medium bowl. Place in the fridge to cool.

2

Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Toast in the middle of the oven, flipping once, until golden-brown, 2-3 min per side. Set aside.(NOTE: For 4 ppl, toast in the middle and top of the oven, rotating sheets halfway through.)

3

Meanwhile, peel, core, then cut avocado into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

5

Spoon chorizo mixture over flatbreads. Sprinkle mozzarella and feta cheese over top. Toast assembled flatbreads in the middle of the oven until cheese melts, 2-3 min. (NOTE: For 4 ppl, toast one baking sheet at a time.)

6

Combine, mayo, 1/4 tsp lime zest and 1/2 tbsp lime juice (dbl both for 4 ppl) in a small bowl. Top pizzas with pickled jalapeños and onions and avocado. Drizzle lime mayo over top. Cut pizzas into quarters. Divide pizzas between plates. Squeeze a lime wedge over top, if desired.