Ingredients:
By Chef Matthew Silverman Makes four servings 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 Pizzas 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

Instructions:
To make the Romesco Sauce, place all ingredients in a blender and purée. Set aside. To make the pizzas, preheat oven to 350 degrees. Place flatbreads on 2 large cookie sheets sprayed with nonstick cooking spray. Bake 5-7 minutes. Remove from oven and top each flatbread with 1/4 of the Romesco Sauce. Reset oven to 375 degrees. 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 minutes. Sprinkle pizzas with fresh basil, if desired.