Flatbread Pizza with Chorizo, Spinach and Gorgonzola

faina chorizo.jpg

Looking for some sort of South American dish to sample with our review of South American wines, I found Fainá, a spicy chickpea flatbread that is hugely popular in Argentina and Uruguay. They often serve it “a caballo,” that is, with something “on horseback” - a topping. That reminded me of the flatbread pizzas we used to make at Back Bay Cafe. So here, in honor of the horseback-loving Argentines, is:

Flatbread Pizza with Chorizo, Spinach and Gorgonzola


1 flatbread or 12” pizza base

4.5 oz Palacios chorizo picante, thinly sliced

10 oz fresh spinach (or frozen, thawed and well drained)

4 - 6 oz Bel Gioioso Gorgonzola cheese, crumbled

Olive oil

  • Brush both sides of flatbread with olive oil and grill (on a grill pan or skillet) each side until lightly brown
  • Top flatbread with cheese, then spinach and sliced chorizo
  • Continue grilling on low heat until cheese is melted and spinach has warmed through.