Chorizo and Pesto Pizzettes

Nutrition per serve

Ingredients

• 2pcs tomato
• 1pcs red onion
• 1pcs chorizo sausage
• 50g cheddar
• 6pcs flour tortillas
• 50g tomato paste
• 50g mixed salad leaves
• 30g pepitas
• 50g basil pesto
• 5ml olive oil
• 5ml sugar
• 10ml balsamic vinegar
• 5ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Finely chop 1 tomato. Cut the remaining tomato into wedges. Thinly slice the onion and chorizo. Coarsely grate the cheese.
2. Step 2 — Cook onion and chorizo
   Heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the onion and chorizo, stirring regularly, for 4-5 mins until the onion is softened and the chorizo is golden. Add 1 tsp sugar and 1 tsp balsamic vinegar and cook, stirring, for 2-3 mins until caramelised.
3. Step 3 — Prep pizzettes
   Meanwhile, line 2 oven trays with baking paper. Put the tortillas on the lined trays. Spread evenly with the tomato paste.
4. Step 4 — Bake pizzettes
   Spoon the onion and chorizo over the flatbread, then scatter over the cheese and chopped tomato. Bake the pizzettes, swapping the trays halfway through cooking, for 10 mins or until the cheese is melted and golden.
5. Step 5 — Toss salad
   While the pizzettes are baking, combine 1 tsp balsamic vinegar and 1 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the tomato wedges, salad leaves and pepitas and toss to combine.
6. Step 6 — Add pesto and serve
   Spoon the pesto over the pizzettes. Serve the pizzettes with the salad.

Allergens

Sulphites, Milk, Gluten, Wheat, Walnut