Ingredients (7)
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 tablespoons harissa
- 2 (11-inch) premade pizza crusts or flatbreads, such as Boboli, baked and cooled
- 3 ounces Spanish chorizo, thinly sliced
- 1/2 cup oil-cured olives, pitted and coarsely chopped
- Calories56
- Fat3.36g
- Saturated fat0.83g
- Trans fat
- Carbs4.59g
- Fiber0.75g
- Sugar0.96g
- Protein2.03g
- Cholesterol3.74mg
- Sodium124.57mg
- Nutritional Analysis per serving (20 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
This quick and simple flatbread explodes with flavor from savory olives, smoky sausage, and spicy harissa.
What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked pork sausage that is ready to eat. It can be mild or spicy depending on the amount of dried chile in it, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage or cooked Mexican chorizo.
Harissa is a fiery Tunisian spice paste that’s available in tubes and jars in many Middle Eastern and gourmet markets, or online. You can also make your own.
This recipe was featured as part of both our Wii Night! gaming menu and our Bar Snacks photo gallery.
Tips for Christmas and Pork
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
Instructions
- 1Heat oil in a large frying pan over medium heat. When it shimmers, add onion, season with salt, and cook, stirring occasionally, until soft and golden brown, about 15 minutes.
- 2Stir in tomatoes and harissa and cook until heated through, about 3 minutes. Taste and adjust seasoning as necessary.
- 3Evenly divide onion-tomato mixture between flatbreads, then top with chorizo and olives. Cut each flatbread into 20 (2-by-2-inch) squares and serve.
Beverage pairing: Domaine Alain Graillot Crozes Hermitage, France. Three things that seem made for each other are Syrah from France’s northern Rhône (such as this Crozes Hermitage), olives, and meat. The Syrah has flavors of smoked meat and wild herbs, which merge perfectly with the Mediterranean notes of the food. Make sure the wine is served slightly cool.
Recommended from Chowhound
Food News
Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...
Food Trends
Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...
Recipe Round-Ups
9 Short Rib Recipes to Feast on All Fall & Winter
by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...