It’s been many years since my last chorizo/manchego recipe, but it’s a flavor combo well worth returning to! My current supermarket doesn’t have the kind of firmer chorizo I used back in 2013, but I tried two different types it did have, and one was way better for the purpose (= didn’t drip grease up to my elbow). I used refrigerated dough, as I was making this straight back from the airport without time for homemade dough to rise, but it worked really well for this purpose, so I stuck with it when I made my second try!

Ingredients:

• 1 Pillsbury thin crust pizza crust
• 5 ounces Manchego cheese
• Johnsonville ground chorizo – I started off with a tube of ground chorizo and it was super super greasy, but this stuff, the kind that comes plastic wrapped to a foam tray, was much more reasonable
• apricot preserves

Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.

While the crust bakes, cook the chorizo on the stove over medium-high heat.

Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it.

As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits.

Bake an additional 8-10 minutes.

Slice, and enjoy!

Chorizo Manchego Flatbread

 

• 1 Pillsbury thin crust pizza crust
• 5 ounces Manchego cheese
• Johnsonville ground chorizo
• apricot preserves

Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.

While the crust bakes, cook the chorizo on the stove over medium-high heat.

Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it. As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits. Bake an additional 8-10 minutes. Slice, and enjoy!