Grilled Flat bread Pizza

Boy do I heart me some summer time bbq's. Last night, my roommate Sara was kind enough to have a birthday to give us reason to grill. Given that I had a bit more warning than the last bbq, I planned ahead this time. That is to say, I stopped at the store on my way home. As i entered New Seasons, I didn't know what I wanted to grill. Most logical people would start at the butcher to help spark inspiration...Last night, I headed to the cheese department first. Humbolt fog, fresh mozzerella, dubliner. So many options. I settled on a quarter pound wedge of manchego, hoping it's mild yet nutty flavor would blend would lead to something good. On my way to the butcher, I saw some very interesting triangular flat bread. And there I had it. Add some caramelized onions, chorizon and spinich, and I would have a very tasty grilled flat bread pizza.


Inspiration: Triangular Norwegian potato flat bread
Time: 1 hour
Difficulty: Easy
Requirements: A really really big spatula
Servings: 14-18 mini pizzas

1 Onion, sliced thinly
1 tbs butter
1/2 lb bulk pork chorizo
1 small handfull of spinich leaves, chiffonade
1/4 lb manchego cheese, shreaded
10 pieces of flatbread, lightly brushed with olive oil

Saute onion in butter (if onion isn't very juicy, you may need to add more butter). When onion is golden and transparent, remove from pan and let sit. Saute chorizo until cooked through. To assemble pizzas, spread spinach evenly between flat bread, followed by chorizo, onions and topped with cheese. Heat grill, and over medium heat grill flat bread until chrispy on the bottom and cheese is melted. This does not take long. Do not wander far from the grill.