Recipe information
Yield
Servings
Ingredients
14
ounces fresh pork or beef chorizo sausages, plastic casings removed
4
cups (packed) watercress tops, divided
8
ounces soft fresh goat cheese, crumbled
8
5- to 6-inch-diameter pita breads
Olive oil
3
mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings
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Preparation
Step 1
Prepare barbecue (medium heat). Sautè chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
Step 2
Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
Step 3
Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.