Grilled Chorizo-Fontina Flatbread

Print Recipe
Grilled Chorizo-Fontina Flatbread
Servings
Ingredients
  • 1 pre-baked thin pizza crust Boboli®, 10-ounce
  • 3 tablespoons extra-virgin olive oil divided
  • 2/3 cup chopped cured chorizo
  • 3/4 cup shredded fontina cheese
  • 1 cup arugula leaves torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Servings
Ingredients
  • 1 pre-baked thin pizza crust Boboli®, 10-ounce
  • 3 tablespoons extra-virgin olive oil divided
  • 2/3 cup chopped cured chorizo
  • 3/4 cup shredded fontina cheese
  • 1 cup arugula leaves torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. Spray grill rack with nonstick non flammable cooking spray. Preheat both sides of grill to medium heat (300° to 350°). Turn off 1 side of grill.
  2. Brush both sides of crust evenly with 1 tablespoon oil. Place crust on unlit side of grill. Grill, covered with grill lid, for 2 to 3 minutes on each side, or until lightly browned. Remove from grill.
  3. Arrange chorizo and cheese on browned crust; return crust to unlit side of grill. Grill, covered with grill lid, for 4 minutes, or until cheese melts. Place pizza on a cutting board. Top with arugula; sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil.

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