
This scrumptious flatbread pizza, topped
with mozzrella, smoked gouda, roasted tomatoes, garlic and red
peppers and toasted almonds, was created by chef Matthew Silverman
of Vintner Grill, Las Vegas.
Flatbread
Pizza with Mozzarella and Smoked Gouda
- Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes
-
- Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional
- For Romesco Sauce: Place
all ingredients in a blender and puree. Set aside.
- For Pizzas: Preheat oven
to 350°F (175°C). Place flatbreads on two large
cookie sheets sprayed with nonstick cooking spray. Bake five
to seven minutes. Remove from oven and top each flatbread with
1/4 of the romesco sauce.
- Reset oven to 375°F
(190°C). In a bowl, toss Mozzarella and Smoked Gouda cheese
together. Sprinkle the cheese, divided equally, over the four
flatbreads. Top each with mushroom slices and sprinkle with red
pepper flakes. Bake until cheese melts and crusts crisp, about
12 minutes. Sprinkle pizzas with fresh basil, if desired.
Makes 4 flatbreads.
Recipe and photograph provided
courtesy of www.WisDairy.com; through ARAcontent.
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