Flatbread Pizzas with Mushrooms, Mozzarella and Gouda

Flatbread Pizzas with Mushrooms, Mozzarella and Gouda

Courtesy of Wisconsin Milk Marketing Board 4 Servings • 20 Min. Prep Time • 17 Min. Cook Time


Romesco Sauce:
1/3 c. canned fire-roasted tomatoes, drained
1/3 c. 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 c. (6 oz.) Wisconsin Mozzarella cheese, shredded
1 1/2 c. (6 oz.) Wisconsin Smoked Gouda cheese, shredded
4 large portabella mushrooms, grilled and sliced
red pepper flakes, to taste
fresh basil leaves, sliced, optional


Romesco Sauce:

1. Place all ingredients in a blender and purée. Set aside.


2. Preheat oven to 350°F. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 min. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

3. Reset oven to 375°F. In a bowl, toss Mozzarella and Smoked Gouda 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 min. Sprinkle pizzas with fresh basil, if desired.