Mexican Chorizo Pizza with Avocado Cream Sauce

6 Steps to complete

• 1
  Preheat conventional oven to 425F.
• 2
  Roasted salsa: preheat a cast-iron skillet over medium heat for 2 minutes. Add árbol pepper, tomato, onion, garlic, and pan roast for 6 to 8 minutes or until lightly charred on all sides. Reserve until needed.
• 3
  In a food processor; add árbol pepper and salt, process for 1 minute. Add remaining roasted vegetables, cilantro, water, and pulse for 30 seconds. Pour into a bowl and set aside.
• 4
  Avocado cream: in a food processor; add sour cream, avocado, serrano pepper, cilantro, lime juice, and salt. Process for 30 seconds to 1 minute or until avocado cream is smooth. Set aside until needed.
• 5
  Cook chorizo: preheat a medium non-stick skillet over medium heat for 1 minute. Remove the plastic casing from the Chorizo and cook for 3 minutes, breaking up with a spoon while cooking. Add onion and cook for an additional 3 minutes or until onions soften. Reserve until needed.
• 6
  Prepare flatbread: brush olive oil around the outer rim of the flatbread. Evenly spread flatbread with roasted salsa, chorizo, and cheese. Bake 12 to 14 minutes or until cheese is golden brown. Remove from oven and drizzle with avocado cream. Garnish with white onion. Serve with cilantro sprigs and lime wedges. Enjoy!