Easy Chorizo & Tomato Flatbread Pizzas
with Apple Salad & Cheddar
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Tomato Paste
1 tin
Sweetcorn
1
Tomato
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1 packet
Cheddar Cheese
(Contains: Milk;)
4
Flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1
Red Apple
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. Thinly slice mild chorizo. Thinly slice tomato. Thinly slice apple into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn and chorizo, tossing, until just browned, 4-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato paste and garlic & herb seasoning, stirring, until fragrant, 1 minute. Stir in the water, then simmer until slightly thickened, 1 minute.
• Place flatbreads on a flat surface, rough-side down. • Spread tomato sauce evenly across flatbreads using the back of a spoon. Lay tomato on the pizzas. Top evenly with cooked corn and chorizo. Sprinkle with shredded Cheddar cheese. • Place flatbread pizzas directly on a wire rack in the oven. Bake until cheese is melted and golden, 10-12 minutes.
TIP: Baking the pizzas directly on the wire rack helps the bases crisp up! Place an oven tray underneath the wire rack to catch any drips!
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. • Add apple and mixed salad leaves. Toss to coat.
• Slice chorizo and tomato flatbread pizzas. Top with salad. • Divide between plates to serve. Enjoy!
