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!