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Bon Appétit

Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas

By The Bon Appétit Test Kitchen

4.1

(7)

Image may contain Plant Food Produce and Vegetable
Photo by Gemma Comas

For a vegetarian version, substitute Soyrizo for the chorizo. Follow the same cooking directions, but do not drain.

Recipe information

  • Total Time

    25 minutes

Ingredients

14 ounces fresh pork or beef chorizo sausages, plastic casings removed
4 cups (packed) watercress tops, divided
8 ounces soft fresh goat cheese, crumbled
8 5- to 6-inch-diameter pita breads
Olive oil
3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings

Preparation

  1. Step 1

    Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.

    Step 2

    Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.

    Step 3

    Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.

TagsPizzaChorizoSausageMeatWatercressLeafy GreensVegetableGoat CheeseCheeseDairyBell PepperMainDinnerNut FreeGrillingBon Appétit

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