Chorizo Taco Pizzas
with Lime Crema
In this recipe, chorizo takes centre stage with classic taco toppings — all on a flatbread pizza base! Mexican-style seasoning brings spice and smokiness to this weeknight winner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
2 unit(s)
Green Onion
2 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
2 unit(s)
Tomato
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Lime
56 g
Spring Mix
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onions.
- Cut tomatoes into 1/2-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)
- Broil flatbreads in the middle of the oven until softened, 1-2 min per side. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chorizo, Mexican Seasoning and half the green onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min.** Season with salt and pepper.
- Remove the pan from heat.
- Evenly spread marinara sauce across flatbreads.
- Top with chorizo mixture, then sprinkle with cheese.
- Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on pizzas so they don't burn!)
- Meanwhile, add sour cream, lime zest and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Whisk together lime juice, 1 tbsp oil and 1/2 tsp (1 tsp) sugar in a large bowl.
- Add spring mix and tomatoes to the large bowl with dressing, then toss to combine.
- Cut chorizo taco pizzas into pieces, then divide between plates.
- Dollop lime crema over top and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
- Serve salad on the side.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the ground turkey.**
