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.
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
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
- Prepare Romesco Sauce: Place all ingredients in a blender and purée. Set aside.
- Prepare Pizzas: Preheat oven to 350° F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 min. Remove from oven and top each flatbread with 1/4 the Romesco Sauce.
- 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 min. Sprinkle pizzas with fresh basil, if desired.