Fresh dough is recommended for this flatbread. It can be purchased from your local pizzeria or bake shop.

A Pound Of Fresh Bread Dough
Three Poblano Chili Peppers
Two Jalapeno Peppers
½ Red Onion
½ Head Of Fresh Garlic
Three Roma Tomatoes Sliced In About ¼ Inch Circles
Two Mexican Chorizo Sausage Links With The Outer Casings Removed And Sliced In About ¼ Inch Circles
½ Cup Of Olive Oil (Approximate)
A Pound Of Shredded Monterey Jack Or Cheddar Cheese
A Capful Of Red Wine Vinegar
¾ Teaspoon Of Sea Salt (Approximate)

To Make The Salsa

Preheat the oven to 300 degrees. Rub the poblano peppers with olive oil and place them on a baking sheet. Rub the jalapeno peppers, the red onion, and the garlic head with olive oil and sprinkle them with sea salt. Wrap the jalapeno peppers, the red onion, and the garlic head together with aluminum foil. Place all of these vegetables in the oven and roast them for two hours. Allow the vegetables to cool. Remove and discard the stems, the seeds, and as much of the charred skin as possible from the peppers. Roughly chop the peppers and place them in a bowl. Squeeze the roasted garlic flesh into the bowl with the chopped peppers. Remove the outer layers from the red onion and discard them. Roughly chop the onion and put the onion pieces in the bowl with the peppers and the roasted garlic. Add the red wine vinegar and ¼ teaspoon of sea salt. Mix well. Taste and add more sea salt, if needed. Set the salsa aside.

To Make The Flatbread Crust

Rub the bread dough with olive oil and place it in a large bowl. Cover the bowl with plastic wrap. Let the dough sit out at room temperature for three hours. Preheat the oven to 425 degrees. Brush a large one inch deep rectangular baking pan with olive oil (including the sides of the pan). Place the dough in the pan. Using your hands spread the dough out until it fills the entire pan. Be patient. This process might take awhile. Once the dough has been spread out, bake it in the preheated oven for 10 minutes. Remove the flatbread and let it cool for 10-15 minutes.

Final Assembly

Brush the top of the flatbread with olive oil. Arrange the tomato slices equally around the top. Sprinkle the tomato slices with sea salt. Next, place the sausage pieces evenly around the flatbread in between the tomato slices. Now uniformly spoon the salsa all over the tomatoes and the sausage. Finally, sprinkle the shredded cheese evenly over the top of the salsa, the tomatoes and the sausage. You can add more cheese than called for in this recipe, if you like. Bake the flatbread in a preheated oven set at 450 degrees for 15 minutes. Let the flatbread cool for 10 minutes. Cut it into squares.