Grilled Flatbread with Chorizo and Peppers

• 2 Tbsp. olive oil
• 1 lb. (450 g) refrigerated pizza dough, at room temperature
• 3/4 cup fresh salsa
• 1/4 lb. (115 g) dry-cured Spanish chorizo, chopped
• 1/2 cup mixed red and yellow pepper strips
• 2 cups Cracker Barrel Shredded Double Cheddar Cheese

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

olive oil, fresh salsa, mixed red, cheddar cheese

Taken from www.kraftrecipes.com/recipes/grilled-flatbread-chorizo-peppers-180915.aspx (may not work)