Mediterranean Pesto & Chorizo Flatbread
This flatbread is bursting with flavour, yet comes together quickly. Savour the delicious combo of eggplant, courgette and mushrooms, topped with Chantal Organics Grilled Pepper Pesto and feta.
Ingredients
1 Tbsp Chantal Organics Extra Virgin Olive Oil- 1 red onion, roughly chopped
- 1 eggplant, cut into 2cm cubes
- 2 courgette, thickly sliced
- 100g mushrooms, thickly sliced
- 4 flatbread
- 4 tbsp Chantal Organics Grilled Pepper Pesto
- 1½ cups grated pizza cheese
- 100g sliced chorizo
- 100g feta, crumbled
- 1 handful fresh basil
instructions
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Step 1.
Preheat the oven to 200°C.
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Step 2.
Heat a film of oil in large frying pan over a medium heat and lightly cook the onion, eggplant, courgette and mushrooms until just tender.
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Step 3.
Season with salt and freshly ground black pepper.
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Step 4.
Spread each flatbread with grilled pepper pesto and place on oven trays. Sprinkle with the pizza cheese. Scatter over chorizo slices and then the vegetables from the pan.
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Step 5.
Place in the oven and bake for 15 minutes or so until the crust is golden and crisp and the cheese melted and bubbling.
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Step 6.
Remove from the oven and scatter with feta, basil leaves and a good grind of pepper before chopping into wedges and serving.
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Chantal Organics Products used
