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
To make the Romesco sauce: Place all sauce ingredients in a blender and puree. 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 one quarter 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.
Photo: Wisconsin Milk Marketing Board Recipe: Chef Matthew Silverman