Flatbread Pizza with Romesco Sauce
Chef Matthew Silverman
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 puree. 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 minutes. Remove from oven and top each flatbread with 1/4 of 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 minutes. Sprinkle pizzas with fresh basil, if desired.