© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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.    More Tapa Recipes  

How to Make It

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.

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