RECIPE

© Tina Rupp

Shrimp and Chorizo Flatbreads

• Recipe by Jose Garces

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.

• Fast
• Staff Favorite

Ingredients

1. One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
2. 2 tablespoons extra-virgin olive oil
3. 1 tablespoon honey
4. 1 tablespoon white wine vinegar
5. 1 teaspoon chopped thyme
6. 1 small shallot, minced
7. 1 garlic clove, minced
8. 2 tablespoons coarsely chopped flat-leaf parsley
9. Pinch of crushed red pepper
10. Salt and freshly ground pepper
11. 1/2 cup prepared hummus
12. 4 pocketless pita breads
13. 1/2 cup thinly sliced chorizo (2 ounces)
14. 1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
15. 1/4 pound Manchego cheese, shredded (1 cup)

Directions

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.
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.

Make Ahead

The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.