Flatbread Pizzas with Romesco Sauce,
Portobello Mushrooms, Mozzarella and Smoked Gouda

This flatbread pizza, created by chef Matthew Silverman, features an easy-to-make Romesco sauce with grilled portobello mushrooms, mozzarella and smoked Gouda cheeses and a garnish of fresh basil.

Recipe Ingredients:

Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons grated Wisconsin Parmesan cheese
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups shredded Wisconsin Mozzarella cheese
1 1/2 cups shredded Wisconsin Smoked Gouda cheese
4 large portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced (optional)

Cooking Directions:

1. For the Romesco Sauce: Place all ingredients in a blender and purée. Set aside.
2. For the Pizzas: Preheat oven to 350°F (175°C).
3. 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 1/4 of the romesco sauce.
4. Reset oven to 375°F (190°C).
5. 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.
6. Bake until cheese melts and crusts crisp, about 12 minutes.
7. Sprinkle pizzas with fresh basil, if desired.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.