Chorizo and Olive Flatbread Recipe
This quick and simple flatbread explodes with flavor from savory olives, smoky sausage, and spicy harissa.
What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked pork sausage that is ready to eat. It can be mild or spicy depending on the amount of dried chile in it, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage or cooked Mexican chorizo.
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 tablespoons harissa
- 2 (11-inch) premade pizza crusts or flatbreads, such as Boboli, baked and cooled
- 3 ounces Spanish chorizo, thinly sliced
- 1/2 cup oil-cured olives, pitted and coarsely chopped
- Heat oil in a large frying pan over medium heat. When it shimmers, add onion, season with salt, and cook, stirring occasionally, until soft and golden brown, about 15 minutes.
- Stir in tomatoes and harissa and cook until heated through, about 3 minutes. Taste and adjust seasoning as necessary.
- Evenly divide onion-tomato mixture between flatbreads, then top with chorizo and olives. Cut each flatbread into 20 (2-by-2-inch) squares and serve.
Beverage pairing: Domaine Alain Graillot Crozes Hermitage, France. Three things that seem made for each other are Syrah from France’s northern Rhône (such as this Crozes Hermitage), olives, and meat. The Syrah has flavors of smoked meat and wild herbs, which merge perfectly with the Mediterranean notes of the food. Make sure the wine is served slightly cool.