Recipe: Chorizo and Arugula Flatbread
2 tablespoons vegetable or canola oil
6 ounces chorizo, casing removed and sliced in ¼-inch discs
Nonstick cooking spray
1 (13.8-ounce) can pizza crust, or homemade if desired
1 tablespoon olive oil
2 teaspoons kosher salt
½ teaspoon chili powder
¼ teaspoon cayenne powder
½ cup goat cheese, crumbled
½ cup arugula, chopped
2 tablespoons ricotta cheese (optional)
4 tablespoons Mexican crema
1 lime, halved
1. Heat oven to 425 degrees. Add vegetable oil to a 12-inch pan. Fry chorizo in a single layer over medium heat until cooked through, about 2 minutes per side. Drain on paper towels.
2. Spray a large cookie sheet or pizza pan with nonstick cooking spray. Using your hands, spread pizza crust into a 12×8-inch rectangle. If dough retracts as you spread it, let it warm up for a few minutes and try again.
3. In a small bowl, combine olive oil, salt, chili powder and cayenne powder. Brush all of the oil mixture across dough, leaving a 1-inch border around the edge.
4. Combine goat cheese and arugula in a small bowl, and set aside.
5. Evenly scatter chorizo across dough, and drop small dollops of ricotta in spaces between chorizo.
6. Bake for 5 minutes, or until edge of crust just starts to turn golden brown. Working quickly, remove flatbread from oven; sprinkle with goat cheese and arugula mixture, and continue baking for another 3-5 minutes, or until bottom of flatbread is firm. (Depending on the thickness of your dough, you may need to bake it a little longer.)
7. Once crust is firm, remove flatbread from oven, and use a toothpick to make sure the dough is baked through. Drizzle with crema, and squeeze lime halves to disperse juice evenly over top.
Topped with smoky chorizo, peppery arugula and cool lime, this flatbread pairs perfectly with a cold beer or a frozen margarita on a warm summer night.