YIELD: 4

For the Romesco Sauce:

⅓ cup canned fire-roasted tomatoes, drained

⅓ cup bottle roasted red peppers, roughly chopped

1 tsp. roasted garlic

3 Tbsps. slivered almonds, toasted

3 Tbsps. Parmesan cheese, grated

1 Tbsp. extra virgin olive oil

½ tsp. red pepper flakes

4 flatbreads, such as pocketless pita or naan

1 ½ cup (6 oz.) mozzarella cheese, shredded

1 ½ cup (6 oz.) smoked gouda cheese, shredded

For the flatbreads:

4 large Portobello mushrooms, grilled and sliced

red pepper flakes, to taste

fresh basil leaves, sliced, optional

1. To make the Romesco sauce: Place all sauce ingredients in a blender and puree. Set aside.

2. 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 one quarter 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 minutes. Sprinkle pizzas with fresh basil, if desired.

Photo: Wisconsin Milk Marketing Board Recipe: Chef Matthew Silverman