Flatbread Pizzas With Romesco Sauce, Portobello Mushrooms, Wisconsin Mozzarella And Smoked Gouda

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Wisconsin Cheese


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Romesco Sauce:

1/3 cup canned fire-roasted tomatoes, drained

1/3 cup bottled roasted red peppers, roughly chopped

1 teaspoon roasted garlic (home roasted or purchased)

3 tablespoons slivered almonds, toasted

3 tablespoons Wisconsin Parmesan cheese, grated

1 tablespoon extra virgin olive oil

1/2 teaspoon red pepper flakes

4 flatbreads, such as pocketless pita or naan

1 1/2 cup (6 ounces) Wisconsin Mozzarella cheese, shredded

1 1/2 cup (6 ounces) Wisconsin Smoked Gouda cheese, shredded


4 large portobello mushrooms, grilled and sliced

Red pepper flakes, to taste

Fresh basil leaves, sliced, optional

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