Chorizo & Caramelized Onion Flatbread


1 tbsp olive oil

1 large onion, thinly sliced

1 tsp granulated sugar

1 tsp red wine vinegar

Pinch each salt and freshly ground pepper

10 oz pizza dough

1 pkg (6 oz) Campofrio Tapas Pack

1 cup shredded manchego cheese

1/2 cup Spanish black olives, pitted and halved

1/4 cup chopped fresh parsley


In large nonstick skillet, heat oil over medium-high heat; cook onion, sugar, vinegar, salt and pepper, stirring occasionally, for about 20 minutes or until softened and caramelized. Let cool; set aside.


Divide dough into quarters. On lightly floured surface, roll each quarter into 12- x 6-inch oval shape; place on parchment paper–lined baking sheets. Divide caramelized onions, tapas meat, cheese and olives evenly over top.


Bake on bottom rack of 425°F oven for 14 to 16 minutes or until cheese is melted and crust is golden brown. Sprinkle with parsley; cut into slices.


Tip: These flatbreads are also delicious served at room temperature!