Sunday Brunch: Chorizo and Goat Cheese Flatbread

WGN Weekend Morning News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Head Chef Zak Wicklund from Sazzy B in Kenosha, Wisconsin joined Sunday Brunch to share a recipe for Chorizo and Goat Cheese flatbread.

Recipe:

Chorizo and Goat Cheese Flatbread

Ingredients:

  • 1/2 cup ground cumin
  • 5 lbs. ground pork
  • 1/4 cup coriander
  • 1/8 cup ground cloves
  • 3 bay leaves
  • 1/8 cup ground cinnamon
  • 1/8 cup dried oregano
  • 1/8 cup dried thyme
  • 1/2 cup garlic powder
  • 1/8 cup ground black pepper
  • 3/4 cup paprika
  • 1/8 cup cayenne pepper
  • 1 cup apple cider vinegar

Instructions:

  • Cook pork, do not drain fat
  • Toast spices in a pan, then add to pork
  • Add apple cider vinegar and reduce
  • Season to taste

Building the Flatbread:

  • Preheat oven to 425 degrees Fahrenheit
  • Crumble goat cheese over top of the flatbread (pizza crust) until evenly covered
  • Top with desired amount of chorizo, bake for 12 minutes
  • While flatbread is baking, cook egg in desired style. Sunnyside up is recommended
  • After baking, top flatbread with desired amount of Pico de Gallo, then cut flatbread in half
  • Top flatbread with a few leaves of arugala, your egg, and avocado. Finish with cilantro and avocado.

Popular

Latest News

More News