Grilled Chorizo, Goat Cheese, And Watercress Pita Pizzas
- 14 ounces fresh pork or beef chorizo sausages, plastic casings removed
- 4 cups (packed) watercress tops, divided
- 8 ounces soft fresh goat cheese, crumbled
- 8 5- to 6-inch-diameter pita breads
- Olive oil
- 3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings
- Prepare barbecue (medium heat). Saute chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
- Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
- Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.
pork, tops, goat cheese, olive oil, sweet peppers
Taken from www.epicurious.com/recipes/food/views/grilled-chorizo-goat-cheese-and-watercress-pita-pizzas-235343 (may not work)