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Pineapple Chorizo Flatbread Pizza

Pineapple Chorizo Flatbread Pizza

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35 Min
4 to 6
Servings
12
ingredients

Pineapple Chorizo Flatbread Pizza topped with pan roasted pineapple, chorizo, Chihuahua® Quesadilla cheese, and serrano cream sauce is a flavor explosion. This hot and spicy flatbread pizza brings the heat and flavor of V&V Supremo®!

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Ingredients

7 Steps to complete

  • 1
    Place pizza stone in oven and preheat to 350°F.
  • 2
    Preheat a cast-iron skillet for 3 minutes over medium heat. Sear pineapple slices for 2 minutes on each side or until lightly charred. Remove from heat, cut into bite size pieces and set aside until needed.
  • 3
    In the same pan; cook the chorizo for 7 to 8 minutes, crumbling while cooking, until chorizo is fully cooked. Remove chorizo using a slotted spoon and set aside until needed.
  • 4
    Add red onion, garlic, serrano pepper, tequila, 3 tablespoons reserved pineapple juice, and cook for 3 to 5 minutes or until onions tender. Remove from pan and set aside until needed. Add ½ cup Sour Cream, ¼ cup Cotija Cheese, and simmer for 1 minute over medium-low heat. Remove from heat and set aside until needed.
  • 5
    Brush flatbreads with vegetable oil along outer edge. Evenly spread cream sauce across each flatbread, leaving a ½-inch boarder. Top each flatbread with ½ cup shredded Chihuahua® Cheese. Top each flatbread with pineapple, chorizo, and onion mixture and remaining Chihuahua®and Cotija cheese.
  • 6
    Place flatbreads on pizza stone and bake for 12 to 15 minutes or until cheese is melted and lightly browned.
  • 7
    Remove flatbreads from oven, slice, and garnish with remaining ¼ cup sour cream and cilantro. Serve and enjoy!
Place pizza stone in oven and preheat to 350°F.; Preheat a cast-iron skillet for 3 minutes over medium heat. Sear pineapple slices for 2 minutes on each side or until lightly charred. Remove from heat, cut into bite size pieces and set aside until needed.; In the same pan; cook the chorizo for 7 to 8 minutes, crumbling while cooking, until chorizo is fully cooked. Remove chorizo using a slotted spoon and set aside until needed. ; Add red onion, garlic, serrano pepper, tequila, 3 tablespoons reserved pineapple juice, and cook for 3 to 5 minutes or until onions tender. Remove from pan and set aside until needed. Add ½ cup Sour Cream, ¼ cup Cotija Cheese, and simmer for 1 minute over medium-low heat. Remove from heat and set aside until needed.; Brush flatbreads with vegetable oil along outer edge. Evenly spread cream sauce across each flatbread, leaving a ½-inch boarder. Top each flatbread with ½ cup shredded Chihuahua® Cheese. Top each flatbread with pineapple, chorizo, and onion mixture and remaining Chihuahua®and Cotija cheese.; Place flatbreads on pizza stone and bake for 12 to 15 minutes or until cheese is melted and lightly browned.; Remove flatbreads from oven, slice, and garnish with remaining ¼ cup sour cream and cilantro. Serve and enjoy!

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