Chorizo Poblano Flatbread

Created exclusively for Latina readers by Brian Sullivan, SVP of Culinary Development at California Pizza Kitchen, this flatbread pizza packs the perfect combination of smoky and spicy flavors. 

*This item is not currently on the menu at CPK locations, so enjoy it in your home by following the recipe below:

Chorizo Poblano Flatbread
Country of Origin
Preparation time

Queso Fundido Mix

  • 1/2 cup Queso Quesadilla Cheese, Grated
  • 1/4 cup Monterey Jack Cheese, Grated
  • 2 Tbl Salsa Verde
  • 1.5 Tbl Goat Cheese
  • 1.5 Tbl Sour Cream
  • 1.5 Tbl Cream
  • 1 Tbl Chopped Fresh Cilantro


The Dough

  • 1 each, 8 oz Pizza Dough, Rolled very thin and randomly shaped
  • ¼ cup All Purpose Flour


The Toppings

  • 3 Tbl Salsa Verde
  • 1 cup Queso Fundido Mix
  • ¼ cup Poblano Pepper, Thin Rings,
  • ½ cup Chorizo, Cooked



  • 2 Tbl Chopped Fresh Cilantro
  • Preheat oven to 500⁰F and place a baking stone or pizza metal on the lowest rack in the oven.
  • In a mixing bowl combine the Queso Quesadilla and the Monterey Jack cheeses. 
  • In a second bowl combine all other ingredients and mix until well combined.
  • Pour mixture over the cheeses and gently combine until blended but chunky.
  • Spread flour over a clean surface (reserving 1 Tbl for the pizza peel) and roll pizza dough as thinly as possible into a random shape approx. 13” across and place on a floured pizza peel.
  • In the order above spread all toppings to the edge of the dough.
  • Carefully slide flatbread off of the peel and onto the preheated pizza stone of pizza metal.
  • Bake until crispy and brown around the edges and the top is bubbling.