1/3 c. canned fire-roasted tomatoes, drained
1/3 c. bottled roasted red peppers, roughly chopped
1 tsp. roasted garlic (home roasted or purchased)
3 Tbsp. slivered almonds, toasted
3 Tbsp. Wisconsin Parmesan cheese, grated
1 Tbsp. extra-virgin olive oil
1/2 tsp. red pepper flakes
4 flatbreads, such as pocketless pita or naan
1 1/2 c. (6-oz.) Wisconsin Mozzarella cheese, shredded
1 1/2 c. (6-oz.) Gouda Cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional
Place all ingredients in a blender and purée. Set aside.
Preheat oven to 350° F. 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. 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.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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