Chorizo and Poblano Flatbread

In this cheesy, smokey pizza queso quesadillagoat cheese, and Monterey Jack cheese are mixed with spicy salsa verde and then used to top thinly stretched dough. A scattering of poblano pepperschorizo, and cilantro adds a big burst of color and flavor.


Ingredients
For the Queso Fundido Blend
1/2
cup
grated queso quesadilla cheese
1/4
cup
grated Monterey Jack cheese
2
tablespoons
salsa verde
1 1/2
tablespoons
goat cheese
1 1/2
tablespoons
Sour Cream
1 1/2
tablespoons
heavy cream
1
tablespoon
chopped fresh cilantro
For the Pizza
1/4
cup
all-purpose flour
3
tablespoons
salsa verde
1/4
cup
thinly sliced rings of poblano peppers
1/2
cup
cooked chorizo
2
tablespoons
chopped fresh cilantro
Directions
Preheat the oven to 500F and place a baking stone or pizza metal on the lowest rack in the oven.
Make cheese mix: combine the queso quesadilla and the monterey jack cheeses in a medium bowl. In a another small bowl mix the salsa verde, goat cheese, sour cream, cream, and cilantro. Pour into the shredded cheese bowl and gently combine until blended but chunky.
To make the pizza, sprinkle some flour over a clean surface and roll the pizza dough as thinly as possible into a random shape about 13-inches across and place on a floured pizza peel.
Top with salsa verde, cheese mix, poblanos, chorizo, and cilantro.
Carefully slide flatbread off of the peel and onto the preheated pizza stone of pizza metal.
Bake until crispy and brown around the edges and the top is bubbling.

The base number of servings for this recipe is 4
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