Grilled Flatbread with Chorizo & Peppers
Courtesy of Kraft Kitchens
Servings: 8
Prep Time: 20 Min.
Cook Time: 6 Min.
Prep Time: 20 Min.
Cook Time: 6 Min.
What you need:
* 2 Tbsp. olive oil
* 1 lb. refrigerated pizza dough, at room temperature
* 3/4 c. fresh salsa
* 4 oz. dry-cured Spanish chorizo, chopped
* 1/2 c. mixed red and yellow pepper strips
* 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
* 1 lb. refrigerated pizza dough, at room temperature
* 3/4 c. fresh salsa
* 4 oz. dry-cured Spanish chorizo, chopped
* 1/2 c. mixed red and yellow pepper strips
* 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
What to do:
1. Heat grill to medium heat.
2. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
3. Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
4. Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.
2. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
3. Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
4. Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.