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

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources