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 ...
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