Grilled Spanish Flatbread



  • 2 tbsp. olive oil
  • 1 lb. refrigerated pizza dough, at room temperature
  • 3/4 cup fresh salsa
  • 4 oz dry - cured Spanish chorizo, chopped
  • 1/2 cup mixed red and yellow pepper strips
  • 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA


Prep Time
30 min.
  1. Heat grill to medium heat.
  2. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment-sides up, to grill; remove parchment.
  3. Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled-sides up, on work surface.
  4. Top with salsa, chorizo, peppers and shredded cheese. Grill 4 to 5 min. or until cheese is melted.
  5. Food Facts: Look for the pizza dough in 1-lb. balls in the refrigerated section of your supermarket. Or, see if you can purchase it from your local pizzeria. You can also use frozen pizza dough; thaw overnight in the refrigerator before using as directed.