Flatbread Pizzas with Mushrooms, Mozzarella and Gouda
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 17 Min.
Prep Time: 20 Min.
Cook Time: 17 Min.
What you need:
Romesco Sauce:
* 1/3 c. canned fire-roasted tomatoes, drained
* 1/3 c. bottled roasted red peppers, roughly chopped
* 1 tsp. roasted garlic (home roasted or purchased)
* 3 Tbsp. slivered almonds, toasted
* 3 Tbsp. Wisconsin Parmesan cheese, grated
* 1 Tbsp. extra virgin olive oil
* 1/2 tsp. red pepper flakes
Pizza:
* 4 flatbreads, such as pocketless pita or naan
* 1 1/2 c. (6 oz.) Wisconsin Mozzarella cheese, shredded
* 1 1/2 c. (6 oz.) Wisconsin Smoked Gouda cheese, shredded
* 4 large portabella mushrooms, grilled and sliced
* red pepper flakes, to taste
* fresh basil leaves, sliced, optional
* 1/3 c. canned fire-roasted tomatoes, drained
* 1/3 c. bottled roasted red peppers, roughly chopped
* 1 tsp. roasted garlic (home roasted or purchased)
* 3 Tbsp. slivered almonds, toasted
* 3 Tbsp. Wisconsin Parmesan cheese, grated
* 1 Tbsp. extra virgin olive oil
* 1/2 tsp. red pepper flakes
Pizza:
* 4 flatbreads, such as pocketless pita or naan
* 1 1/2 c. (6 oz.) Wisconsin Mozzarella cheese, shredded
* 1 1/2 c. (6 oz.) Wisconsin Smoked Gouda cheese, shredded
* 4 large portabella mushrooms, grilled and sliced
* red pepper flakes, to taste
* fresh basil leaves, sliced, optional
What to do:
Romesco Sauce:
1. Place all ingredients in a blender and purée. Set aside.
Pizzas:
2. Preheat oven to 350°F. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 min. Remove from oven and top each flatbread with 1/4 of the romesco sauce.
3. 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 min. Sprinkle pizzas with fresh basil, if desired.
1. Place all ingredients in a blender and purée. Set aside.
Pizzas:
2. Preheat oven to 350°F. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 min. Remove from oven and top each flatbread with 1/4 of the romesco sauce.
3. 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 min. Sprinkle pizzas with fresh basil, if desired.