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Chorizo and Olive Flatbread Recipe
- 1 tablespoon olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 tablespoons harissa
- 2 (11-inch) premade
- or flatbreads, such as Boboli, baked and cooled
- 3 ounces Spanish chorizo, thinly sliced
- 1/2 cup oil-cured olives, pitted and coarsely chopped
Directions:View on Chow
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