SuperQuick Cheesy Chorizo Flatbreads
with Basil Pesto and Balsamic-Dressed Spinach Salad- Milk
- Soy
- Wheat
- Sulphites
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Fish
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Baby tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Yellow onion • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spinach • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Chorizo Sausage, uncased
56 g
Yellow Onion, chopped
2 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
56 g
Baby Spinach
1 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions. Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains.**
- Stir in half the pesto. Cook for 30 sec, until pesto coats chorizo-onion mixture. Season with half the garlic salt (use all for 4 servings) and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 unlined baking sheets.)
- Toast flatbreads in the middle of the oven for 2-3 min, until lightly crisp. Remove from oven. (TIP: Keep your eye on flatbreads, so they don't burn.)
- Flip flatbreads, then spread with remaining pesto.
- Sprinkle mozzarella over top. Top with chorizo-onion mixture and half of the Parmesan.
- Broil flatbreads in the middle of the oven for 2-3 min, until cheese is melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating baking sheets halfway through.)
- Meanwhile, halve tomatoes.
- To a medium bowl, add half the balsamic glaze (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes, then toss to combine.
- Cut flatbreads into quarters.
- Divide flatbreads and salad between plates.
- Sprinkle remaining Parmesan over top of salad.
If you've opted to get chorizo, cook in the same way the recipe instructs you to cook sausage.**
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chorizo and pesto combination is well-received, though some found the overall flavour mild without enough pesto. Drizzling extra balsamic glaze over the flatbread before serving adds a nice flavour boost.
- Suggestions: Use less garlic salt if you are sensitive to salt, and consider adding extra pesto to deepen the flavour. Be aware that chorizo can vary in spice level, so adjust seasoning to your preference.
- Ease of prep: The recipe comes together quickly and is straightforward to follow, making it a solid weeknight option.
