Pesto Chorizo Recipe

Time30m

Serves2

Mushrooms, parmesan cheese and dijon pesto on flatbread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Clean and slice the mushrooms into thin pieces. Chop the chorizo into small cubes.
2
Preheat the Oven
Preheat your oven to 200°C (400°F).

3
Sauté the Chorizo and Mushrooms
Heat olive oil in a skillet over medium heat. Add the chorizo and sauté for about 5 minutes until it begins to brown. Add the sliced mushrooms, salt, and pepper, cooking for an additional 5-7 minutes until the mushrooms are soft.
4
Assemble the Flatbreads
Spread 2 tablespoons of dijon pesto on each flatbread. Evenly distribute the sautéed chorizo and mushroom mixture on top of the pesto.
5
Add Parmesan Cheese
Grate the parmesan cheese and sprinkle it generously over the chorizo and mushroom mixture on each flatbread.
6
Bake the Flatbreads
Place the assembled flatbreads on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the edges are golden and the cheese is melted.

7
Slice and Serve
Remove the flatbreads from the oven, allow to cool for a minute, slice into wedges, and serve warm.