Flatbread Pizza with Romesco Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Chef Matthew Silverman
Vintner Grill
Las Vegas

Two cheeses, mozzarella and smoked Gouda, complement the zesty romesco sauce that tops this pizza. Chef Silverman prepares his romesco using roasted and toasted ingredients to boost flavor, including fire-roasted tomatoes, roasted red peppers, toasted almonds and roasted garlic.

 

Ingredients

Romesco sauce
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 tsp. roasted garlic
3 tbsp. slivered almonds, toasted
3 tbsp. grated Parmesan cheese
1 tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes

Pizzas
4 flatbreads (pita or naan)
1 1/2 cups (6 oz.) mozzarella cheese, shredded
1 1/2 cups (6 oz.) smoked Gouda cheese, shredded
4 large portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced

Steps

  1. Prepare romesco sauce: Place all ingredients in a blender and puree. Set aside.
  2. Prepare pizzas: 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.
  3. Increase oven temperature to 375 F. In bowl, toss mozzarella and Gouda cheeses. 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.
Source: Photo courtesy of Wisconsin Milk Marketing Board

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources