Barbecued flatbread pizza, two ways!

This is one of my new favorite recipes. Great for busy nights when time is limited, and a great chance to get creative. Not to mention, it's much quicker (and yummier) than takeout. Enjoy!

Each recipe yields one individual flatbread pizza.

Chorizo, goat cheese, and Portobello flatbread

Ingredients:

• 2 spicy chorizo sausages, removed from casings and crumbled
• 1 medium Portobello mushroom, thinly sliced
• 3 slices of fresh buffalo mozzarella
• Crumbled herbed goat cheese
• Handful of fresh basil, roughly chopped
• 1/4 red onion, finely sliced into rings
• Tomato sauce (optional) Olive oil can be used instead.
• (NEW!) Stone fired authentic flatbread, Naan style.
• balsamic reduction

Method:

1. Cook crumbled chorizo in pan until golden brown. Set aside.
2. In same pan, (keeping 1/4 of chorizo fat) sauté mushrooms and onions on medium heat until tender. Stir in one tbs of balsamic reduction and set aside.
3. Preheat barbecue to medium high heat. 
4. Grill the side of the flatbread that you will be putting the toppings on until lightly brown.
5. Add toppings and grill pizza until the bottom of the naan has a nice crust on it. About 5 minutes, lid on. 
6. Top with more fresh basil and drizzle with balsamic reduction. Salt and pepper to taste.

Margherita Flatbread

Ingredients:

• 1 beefsteak tomato. sliced thinly. Make sure to seed the tomatoes to avoid mushy pizza!
• 5 slices buffalo mozzarella
• 6-8 fresh basil leafs
• Pesto
• Balsamic reduction

Method:

1. Grill topping side of pizza until golden brown.
2. Add toppings and grill on covered barbecue until cheese is melted and bottom is golden brown
3. Top with more fresh basil and balsamic reduction

Written and cooked by Rachel Schneider, Assistant Produce Manager @ Peppers Foods.