Flatbread Pizzas with Mushrooms, Mozzarella and Gouda
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 20 Min. Prep Time • 17 Min. Cook Time| Ingredients |
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| Romesco Sauce: |
| 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 |
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| Pizza: |
| 4 flatbreads, such as pocketless pita or naan |
| 1 1/2 c. (6 oz.) Wisconsin Mozzarella cheese, shredded |
| 1 1/2 c. (6 oz.) Wisconsin Smoked Gouda cheese, shredded |
| 4 large portabella mushrooms, grilled and sliced |
| red pepper flakes, to taste |
| fresh basil leaves, sliced, optional |
Directions:
Romesco Sauce:
1. Place all ingredients in a blender and purée. Set aside.
Pizzas:
2. Preheat oven to 350°F. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 min. Remove from oven and top each flatbread with 1/4 of the romesco sauce.
3. 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 min. Sprinkle pizzas with fresh basil, if desired.
