This “flatbread” is made from puff pastry, not the traditional pizza crust.  The pastry adds a flaky goodness to this quick appetizer.

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Chorizo, Sun-Dried Tomato, and Olive "Flatbread"

Course Appetizer

Cuisine Mediterranean

Servings 6

Calories 236kcal

Ingredients

• 1 sheet puff pastry thawed
• 1 Tbsp Olive oil additional for topping
• 1 clove garlic minced
• 1/4 tsp paprika
• 1/4 tsp oregano
• 2 ounces chorizo sausage sliced thin
• 1/8 red onion sliced thin
• 1/3 cup sun-dried tomatoes non-marinated
• parmesan cheese shave several pieces over top
• 6 kalamata olives sliced in half
• 1/8 cup fresh chives snipped

Instructions

• Preheat oven to 425°. Line cookie sheet with parchment paper.
• Place pastry on tray. Combine oil, garlic, paprika and oregano in a small bowl. Brush oil mixture over pastry, leaving 1/2 inch border.
• Bake 10 minutes. If the pastry pillows up, push it down with a spatula and create a well for the toppings. Top with chorizo, onion, tomatoes and cheese. Pour about 1/2 Tbsp of olive oil over ingredients. Bake 10 additional minutes or until pastry is crisp.
• Top flatbread with olives and chives.
• Slice into 12 pieces using a pizza cutter or serrated knife.

Notes

Make the appetizer a main course for two by adding a crisp green salad.

Whether you need to bring a side dish to a pot luck, are having a crowd over for dinner, or want to serve a light meal to your family, try this orzo recipe – you won’t disappoint!  This dish can be put together the day before needed.  Just bring it to room temperature and serve.  Top the orzo with cooked shrimp or sliced chicken and you will have dinner done!

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Orzo with Sun-Dried Tomatoes, Artichokes, Mozzarella, and Raisins

Course Side Dish

Cuisine Mediterranean

Servings 6

Calories 222kcal

Ingredients

• 1 1/2 cup orzo 10 oz.
• 3 Tbsp pine nuts
• 1 14 oz. can artichoke hearts drained
• 1/4 cup olive oil plus a little more for pasta
• 2 Tbsp red wine vinegar
• 1/2 tsp freshly ground black pepper
• 3/4 tsp sea or kosher salt
• 1/3 cup sliced sun-dried tomatoes
• 1/3 cup golden raisins
• 1/2 cup chopped basil
• 2/3 cup fresh mozzarella cubed
• 1 tsp lemon zest

Instructions

• Cook orzo according to package and drain in a colander.  Rinse with cold water and add a little olive oil so pasta doesn't stick together. 
• Lightly toast the pine nuts in a skillet, about 2 minutes.  Remove from heat.
• Drain the artichokes and quarter.
• In a large bowl, whisk the olive oil, vinegar, salt and pepper.
• To the bowl, add the artichokes, orzo, pine nuts, tomatoes, raisins, basil, mozzarella and zest.  Toss together.  Serve at room temperature.