Grilled Spanish Flatbread

• 2 Tbsp. olive oil
• 1 lb. refrigerated pizza dough, at room temperature
• 3/4 cup fresh salsa
• 4 oz. dry-cured Spanish chorizo, chopped
• 1/2 cup mixed red and yellow pepper strips
• 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

1. Heat grill to medium heat. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
2. Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
3. Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.

olive oil, fresh salsa, drycured spanish chorizo, mixed red, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/grilled-spanish-flatbread-56389399 (may not work)