This black bean & chorizo flatbread pizza is terrific for an appetizer or meal. Get the recipe here.
Get ready for casual entertaining with my black bean & chorizo flatbread pizza. It has the depth of flavor that you know and love in South-western food, with the convenience and versatility of finger food.
I first created this pizza for my appetizers & sangria al fresco happy hour and wanted to give you the recipe here so it’s easy to reference when you need to. Flatbread pizza appetizers are so popular in restaurants now, and the combinations of ingredients are endless. This one just so happens to hit all my soft spots: spiciness from the chorizo, freshness from the produce toppings, and a variety of textures for a mouth full of goodness.
Make this for a casual happy hour appetizer, or as part of a pizza night dinner, and watch it disappear! Some of my other favorite flatbread pizzas are my honey-ham flatbread, and my olive tapenade flatbread. If you made all three for a pizza party you’d have a fabulous assortment of flavors to choose from.
I love using flatbread for pizza because it can be cooked to a soft, chewy texture, or a crisp, crunchy one depending on your preference. I like it with a crisp and crunchy texture myself. It’s also so easy to use fresh or from the freezer. We buy big packs at Costco and store them in the freezer so they’re ready when we are.
TIP: Did you know there’s a difference between Spanish chorizo and Mexican chorizo? The Spanish variety is already cooked and comes in stick form, like salami. Mexican chorizo comes raw and you cook it to add to your recipes.
Black Bean Chorizo Flatbread Pizza
- 2 Naan or other flatbread crusts
- 1 carton Pacific Foods refried black beans with chilies
- Cooked Mexican chorizo
- Grated cheddar cheese
- Diced tomatoes
- Fresh cilantro, finely chopped
- Avocado, sliced
Preheat oven to 400 degrees.
Cook flatbread crust for 5-7 minutes. Turn over and cook on other side for another 5-7 minutes.
Remove crust and let cool to touch. Spread a light, even layer of refried beans over entire crust.
Top with chorizo and cheese, and bake for about 5-7 minutes or until cheese is melted.
Cut into individual serving sizes and top with tomatoes, cilantro, and a slice of avocado.