This Spanish take on a pizza makes a filling supper for two, or cut it into pieces to serve as nibbles with drinks
To make the sauce, put the tomatoes, onions and garlic in a large pan. Add 100ml (3½oz) water, the olive oil, chilli flakes and oregano. Season well. Cook over a gentle heat for about 20 minutes, until the tomatoes have softened and the liquid has reduced.
Preheat the grill to high. Spread the tomato mixture over the flatbreads and scatter with the chorizo and goat’s cheese. Grill for 2-3 minutes, until the chorizo is crispy and the cheese has melted. Scatter over the parsley and serve immediately.
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Recipe taken from the SORTED Food recipe collection.