Grilled Flatbread with Chorizo & Peppers

Servings 2 flatbread pizzas
Author Leigh Anne Wilkes


  • 2 Tbsp olive oil
  • 1 lb. refrigerated pizza dough room temperature
  • 3/4 C fresh salsa
  • 4 oz. dry cured Spanish chorizo chopped
  • 1/2 C mixed red and yellow pepper strips
  • 1 pkg. 8oz. KRAFT Shredded Triple Cheddar Cheese


  • Heat grill to medium heat.
  • Brush 1 Tbsp oil onto a large sheet of parchment paper.
  • Divide dough in half
  • Place 1 piece of dough on parchment and roll out to 14 x 8 rectangle.
  • Repeat with dough on a second sheet of parchment.
  • Transfer dough, parchment side up to grill. Remove parchment.
  • Grill 2-4 minutes or until bottoms of crusts are lightly charred and you have grill marks.
  • Turn and place grilled side up.
  • Top with salsa, chorizo, peppers and cheese.
  • Grill another 4-5 minutes or until cheese is melted.