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
- 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.
- 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.