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