Shrimp and Chorizo Flatbreads
Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top.Easy Way Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo.
Servings: 4
Ingredients
- One 14-ounce can diced tomatoes drained, 1/4 cup of the juices reserved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 teaspoon chopped thyme
- 1 small shallot minced
- 1 garlic clove minced
- 2 tablespoons coarsely chopped flat-leaf parsley
- Pinch of crushed red pepper
- Salt and freshly ground pepper
- ½ cup prepared hummus
- 4 pocketless pita breads
- ½ cup thinly sliced chorizo 2 ounces
- ½ pound shelled and deveined raw medium shrimp halved lengthwise
- ¼ pound Manchego cheese shredded (1 cup)
Instructions
- Preheat the oven to 500℉ and position a rack in the center.
- In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
- Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
- Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing.
- Quarter the flatbreads and serve at once.