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Flatbread Pizza
Romesco Sauce:
  • 1/3 cup canned Fire-Roasted Tomatoes, drained
  • 1/3 cup Roasted Red Peppers, roughly chopped (#360150)
  • 1 tsp. Roasted Garlic
  • 3 Tbsp. Slivered Almonds, toasted (#1001476)
  • 3 Tbsp. Parmesan cheese, grated (#190150)
  • 1 Tbsp. Extra Virgin Olive Oil (#280390)
  • ½ tsp Red Pepper Flakes (#450242)
 
  • 4 Flatbreads, such as pocketless pita or naan (#230000)
  • 1 ½ cups (6 oz) Whole Milk Mozzarella Cheese, shredded (#170660)
  • 1 ½ cups (6 oz) Smoked Gouda Cheese, shredded (#172160)
  • 4 large Portobello Mushrooms, grilled and sliced (#340219)
  • Red Pepper Flakes, to taste (#450242)
  • Fresh Basil Leaves, sliced, optional (#340202)
Directions
  1. Preheat oven to 350 F.  Place flatbreads on two 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.
  2. 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. 
  3. Bake until cheese melts and crusts crisp, about 12 minutes.  Sprinkle pizzas with fresh basil, if desired.
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