Carpaccio & Chorizo Pizza

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July 17, 2015 by marksetchfield

Serves 2, prep time 20 minutes, cooking time 20-25 minutes

2 Lebanese flatbreads
Red pesto
Tomato puree
1 small chopped onion
Grated mozzarella cheese
1 thinly sliced pepper 
1 large tomato sliced
4 slices of carpaccio
10 pieces of sliced chorizo
4 sliced sundried tomatoes

Handful of jalapenos
Mixed dried herbs
Salt and pepper


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Pre-heat the oven to 180 degrees. Place a flatbread on a baking sheet and add a layer of pesto, use the back of a spoon to spread the pesto evenly. Put the second bread on top, and add a layer of tomato puree. Sprinkle over the chopped onion, and then add a good layer of mozzarella on top. Next, add the sliced peppers and tomato. Gently tear the carpaccio and place evenly over the bread base. Finally, top with chorizo, jalapenos and sliced sundried tomatoes. Sprinkle with some mixed dried herbs and season. Place in the oven for 20-25 minutes until the edges of the pizza crisp, finally slice and serve.



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