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Source: Fabulous Food Associations

Flatbread Pizzas with Wisconsin Mozzarella and Smoked Gouda
This pizza is quick and easy to make, and it is delicious.
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Serves: 4 Flatbreads
Prep Time: 15 minutes
Cook Time: 12 minutes
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Romesco sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 tsp. roasted garlic (home roasted or purchased)
3 tbsp. slivered almonds, toasted
3 tbsp. Wisconsin parmesan cheese, grated
1 tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 oz.) Wisconsin mozzarella cheese, shredded
1 1/2 cups (6 oz.) Wisconsin smoked gouda cheese, shredded
4 large portobello mushrooms, grilled and sliced
red pepper flakes, to taste
fresh basil leaves, sliced, optional

Romesco Sauce: Place all ingredients in a blender and purée. Set aside.

Pizzas: Preheat oven to 350°F. Place flatbreads on 2 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.

Reset oven to 375°F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. 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.

Chef Matthew Silverman

Vintner Grill

Las Vegas, NV

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