Shrimp & Chorizo Flatbreads

By stancec44

Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also cooks dried garbanzos for the bean puree that's spread on top. Easy Way Store-bought pitas take the place of coca dough, topped with good-quality prepared hummus, fresh shrimp and spicy slices of chorizo. Suggested Pairing: Spicy, medium-bodied Tempranillo.

Ingredients

• One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 1 teaspoon chopped thyme
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons coarsely chopped flat-leaf parsley
• Pinch of crushed red pepper
• Salt and freshly ground pepper
• 1/2 cup prepared hummus
• 4 pocketless pita breads
• 1/2 cup thinly sliced chorizo (2 ounces)
• 1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
• 1/4 pound Manchego cheese, shredded (1 cup)

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 500° and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.

Step 2
Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.