Wednesday, September 10, 2008
My post yesterday was about the wonderful flatbread recipe found on smittenkitchen which I made over the weekend. The flatbread was so good I knew that at some point during this week, I would have to make it again. Combine that with an uncanny urge for pizza, I had to experiment with making some flatbread pizza.
The result is a super easy, entirely homemade pizza that take about 1/2 an hour to conjure, including cook time! It's wonderful for one of those hectic weekdays. Of course you can use ready-made Greek pita flatbread as the crust but I think this measures up equally well in terms of cooking speed and ease.
I used sliced chorizo (you can sense a theme on this blog: chorizo is my blood vein), some arugula and goat cheese to top off a basil-infused flatbread crust. Served with some sort of cheap Crianza wine makes for a good meal.
Easy Chorizo, Arugula and Goat Cheese Pizza
Serves 1 (about 2 pizza slices)
1/3 recipe for flatbread
Substitute chopped basil for the rosemary
1/2 link of chorizo
2 tbsp crumbled goat cheese
1/2 cup baby arugula
Roll out the flatbread into a rough circular shape. Try not to roll it out too thinly, about 1/2 inch in thickness.
Brush the flatbread liberally with olive oil, layer toppings (chorizo first, then the arugula and top off with goat cheese), and grind fresh black pepper over the pizza. The chorizo will be salty enough, so there is no need to sprinkle salt over the pizza.
Bake at 450°F for about 15 mins until chorizo is cooked through.