Chorizo and Olive Flatbread Recipe

• 1 tablespoon olive oil
• 1 medium yellow onion, halved and thinly sliced
• 1 (14.5-ounce) can diced tomatoes, drained
• 3 tablespoons harissa
• 2 (11-inch) premade pizza crusts or flatbreads, such as Boboli, baked and cooled
• 3 ounces Spanish chorizo, thinly sliced
• 1/2 cup oil-cured olives, pitted and coarsely chopped

1. Heat oil in a large frying pan over medium heat.
2. When it shimmers, add onion, season with salt, and cook, stirring occasionally, until soft and golden brown, about 15 minutes.
3. Stir in tomatoes and harissa and cook until heated through, about 3 minutes.
4. Taste and adjust seasoning as necessary.
5. Evenly divide onion-tomato mixture between flatbreads, then top with chorizo and olives.
6. Cut each flatbread into 20 (2-by-2-inch) squares and serve.

olive oil, yellow onion, tomatoes, harissa, premade pizza crusts, spanish chorizo, oilcured olives

Taken from www.chowhound.com/recipes/chorizo-and-olive-flatbread-11882 (may not work)