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
Directions
- Prepare barbecue (medium heat). Sauté 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.
- 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.
- 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.
