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This gourmet, yet simple flatbread pizza
is topped with grilled portobello mushrooms, mozzarella, smoked
gouda, roasted tomatoes, garlic and red peppers, plus toasted
almonds. Recipe 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
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- 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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