Chorizo-kale, sriracha flat bread


With a little smoked gouda and diced tomatoes.  The crust was nice and crunchy but not overly hard, comprised of flour, corn starch, corn meal, a little sugar, pinch salt, italian seasonings, olive oil and water — first pan-fried.

The Sriracha essentially replaced sauce, a thin layer spread over the bread, though, the tomatoes added a necessary juiciness.  Baked at 450f until the kale was crisped.


Published by

5 crew

The Crew are omnivorous land mammals