Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas
- 8 5- to 6-inch-diameter pita breads
- 14 ounces fresh pork or beef chorizo sausages
- 4 cups watercress tops
- 8 ounces soft fresh goat cheese, crumbled
- 3 mini sweet peppers (1 yellow, 1 orange, and 1 red)
- Olive oil
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 ...