5
oz cooked smoked Spanish chorizo, coarsely chopped
1
medium sweet onion, cut in half, thinly sliced (2 cups)
2
tablespoons sherry vinegar
12
oz sliced provolone cheese
1/2
cup sliced roasted red bell pepper (from 7-oz jar), drained
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Steps
1
Heat oven to 400°F. Brush 1 1/2 teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.
2
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.
3
Top partially baked crust with cheese, onion, bell pepper and chorizo. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is bubbly.
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