This delicious flatbread features a crisp and tender naan bread base, smothered in a zesty and robust red pepper pasta sauce, topped with creamy and nutty Manchego cheese, savory and spicy chorizo slices, and briny Kalamata olives, finished off with a touch of heat from dried chili flakes.
Ingredients
| 2 | purchased naan flatbread |
| ½ | cup roasted red pepper pasta sauce |
| 1 | cup grated Manchego cheese |
| 1 | (5-ounce) package HORMEL® Sliced Chorizo |
| ¼ | cup sliced kalamata olives |
| 1 | teaspoon dried chili flakes |
| Fresh arugula leaves | |
| Chopped green onions |
Directions
Heat oven to 375°F.
Spread sauce over naan flatbreads; sprinkle with cheese. Place chorizo slices and sliced olives over cheese. Sprinkle with chili flakes.
Bake 10 to 12 minutes or until cheese is melted and chorizo is crisp.
Garnish with arugula and green onions.