Pineapple Chorizo Flatbread Pizza

7 Steps to complete

• 1
  Place pizza stone in oven and preheat to 350°F.
• 2
  Preheat a cast-iron skillet for 3 minutes over medium heat. Sear pineapple slices for 2 minutes on each side or until lightly charred. Remove from heat, cut into bite size pieces and set aside until needed.
• 3
  In the same pan; cook the chorizo for 7 to 8 minutes, crumbling while cooking, until chorizo is fully cooked. Remove chorizo using a slotted spoon and set aside until needed.
• 4
  Add red onion, garlic, serrano pepper, tequila, 3 tablespoons reserved pineapple juice, and cook for 3 to 5 minutes or until onions are tender. Remove from pan and set aside until needed. Add ½ cup Sour Cream, ¼ cup Cotija Cheese, and simmer for 1 minute over medium-low heat. Remove from heat and set aside until needed.
• 5
  Brush flatbreads with vegetable oil along outer edge. Evenly spread cream sauce across each flatbread, leaving a ½-inch boarder. Top each flatbread with ½ cup shredded Chihuahua® Cheese. Top each flatbread with pineapple, chorizo, and onion mixture and remaining Chihuahua®and Cotija cheese.
• 6
  Place flatbreads on pizza stone and bake for 12 to 15 minutes or until cheese is melted and lightly browned.
• 7
  Remove flatbreads from oven, slice, and garnish with remaining ¼ cup sour cream and cilantro. Serve and enjoy!