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Prepare grill (medium heat). Saute chorizo in a large skillet over medium-high heat until cooked through, breaking up with a spoon, about 8 minutes. Transfer chorizo to a sieve set over a bowl and drain. Mix 2 1/2 cups watercress and goat cheese in a bowl.
Lightly brush 1 side of each pita with oil. Grill, oiled side down, until bottom is just crisp - about 2 minutes. Transfer to a work surface, grilled side up. Cover each pita with cheese mixture, chorizo and several sweet pepper rings, dividing equally.
Return pita pizzas to grill. Cook, covered, until goat cheese softens - about 2 minutes. Transfer pita pizzas to a serving platter, top each with more watercress and serve.
Serve with a Pale Ale
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Chocolotto 9 months agoReally very good, even the kiddies liked these slightly spicy little bites.