Flatbread Pizzas with Romesco Sauce,
Portobello Mushrooms, Mozzarella and Smoked Gouda
This flatbread pizza, created by chef Matthew Silverman, features an easy-to-make Romesco sauce with grilled portobello mushrooms, mozzarella and smoked Gouda cheeses and a garnish of fresh basil.
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 grated Wisconsin Parmesan cheese
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes
4 flatbreads, such as pocketless pita or naan
1 1/2 cups shredded Wisconsin Mozzarella cheese
1 1/2 cups shredded Wisconsin Smoked Gouda cheese
4 large portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced (optional)
- For the Romesco Sauce: Place all ingredients in a blender and purée. Set aside.
- For the Pizzas: Preheat oven to 350°F (175°C).
- Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 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 together. Sprinkle the cheese, divided equally, over the 4 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 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.