YIELD: 4 SERVINGS Romesco Sauce:⅓ cup canned, drained fire-roasted tomatoes, drained⅓ cup roughly chopped roasted red peppers1 tsp. chopped roasted garlic3 Tbsps. slivered toasted almonds3 Tbsps. grated Parmesan cheese1 Tbsp. extra-virgin olive oil½ tsp. red-pepper flakes 4 flatbreads1½ cups shredded mozzarella1½ cups shredded smoked Gouda4 large portobello mushrooms, grilled and slicedRed-pepper flakes, as neededFresh basil leaves, chiffonade (optional) 1. For the romesco sauce: Place ...

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