Ingredients
- (makes two tomato, gubbeen chorizo and cheese flatbreads)
- 1 tin San Marzano tomato
- Sea salt and black pepper
- 1 tsp caster sugar
- 1 tbsp vegetable oil
- 120g gubbeen chorizo, thinly sliced
- 80g gubbeen smoked cheddar, grated
- Handful fresh basil leaves
- Make the dough as per lamb flatbread recipe. Place two oval flatbread doughs on a large sheet of parchment paper so they are ready for the toppings. Preheat the oven to 230 degrees.
- Empty the tinned tomato into a bowl. Season with salt, pepper and sugar and mash lightly with a fork to break up the plum tomatoes, then set aside.
- Heat a non-stick frying pan over a medium heat and add the oil. Add the sliced chorizo and cook for two minutes until caramelising, then remove from the heat. Keep the oil from the pan.
- Spoon some of the crushed San Marzano tomatoes on to the two flatbreads, leaving a gap of around an inch all around the edge. Add some cooked chorizo slices, and some grated gubbeen cheese. Drizzle some of the oil from the pan over the flatbreads, then place the parchment sheet on an oven tray and place in the oven. Cook for 10-12 minutes at 230 degrees until golden brown and crispy.
- Finish with some basil leaves and some extra grated cheese.
