YIELD: 4 SERVINGS
⅓ cup canned, drained fire-roasted tomatoes, drained
⅓ cup roughly chopped roasted red peppers
1 tsp. chopped roasted garlic
3 Tbsps. slivered toasted almonds
3 Tbsps. grated Parmesan cheese
1 Tbsp. extra-virgin olive oil
½ tsp. red-pepper flakes
1½ cups shredded mozzarella
1½ cups shredded smoked Gouda
4 large portobello mushrooms, grilled and sliced
Red-pepper flakes, as needed
Fresh basil leaves, chiffonade (optional)
1. For the romesco sauce: Place all ingredients in a blender and purée. Set aside.
2. Place flatbreads on 2 large baking sheets. Bake at 350°F for 5 to 7 minutes. Remove from oven and top each flatbread with ¼ of the romesco sauce.
3. Increase oven to 375°F. In a bowl, toss mozzarella and Gouda. 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.
Recipe and photo: Wisconsin Milk Marketing Board