Mexican Flat Bread

Preparation: 10 min

Cooking: 20 min

Portions: 4

Difficulty: Easy


1 shallot, minced
2 tbsp red wine vinegar
4 flat breads
1/2 cup tomato sauce
4 Savori Pico de Gallo sausages cut into ½-inch rounds
1 ½ cups (150g) grated mozzarella or a mozzarella ball cut into ¼-inch slices
½ cup cherry tomatoes cut into cubes
1 jalapeno seeded and sliced
¼ cup of sour cream
½ cup coriander, finely chopped
1 lime, cut in quarter (optional)


Preheat oven to 425⁰ F.
Soak the shallots in the vinegar for 10 minutes to mellow the flavour.
Put the flatbreads on a baking sheet.
Spread each flatbread with 2 tbsp of tomato sauce. Top with cheese and sausages. Garnish with tomatoes, shallots and jalapeno.
Bake 15 to 20 minutes or until flatbreads and cheese are golden brown.
Divide 1 tbsp of sour cream on each flatbread. Sprinkle with coriander and a few drops of lime juice if desired.
Serve immediately.
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