Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil (divided)
  • 1 medium sweet onion (sliced)
  • 8 ounces cremini mushrooms (sliced)
  • Salt and freshly ground black pepper
  • 4 store-bought flatbreads or naan (about 8-inch diameter)
  • 4 ounces thin sliced serrano ham (cut into 1/2-inch strips)
  • 4 ounces part-skim mozzarella (sliced into strips)
  • 2 tablespoons sliced almonds (toasted)
  • 1 cup fire-roasted tomatoes (drained)
  • 1/4 cup jarred pimento (drained and chopped)
  • 1 head roasted garlic (see instructions below)
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Preheat the oven to 400°F.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and golden brown. Add the mushrooms and continue cooking until the mushrooms are lightly browned. Season with salt and pepper to taste. Remove from heat and set aside.
  • Place the fire roasted tomatoes, pimento, roasted garlic, olive oil, sherry vinegar, salt, smoked paprika and freshly ground pepper in a blender. Purée until smooth and set aside.
  • Line a baking sheet with parchment paper and arrange the flatbreads on it. Brush them on both sides with the remaining tablespoon of olive oil. Place in the oven for about 3 minutes to crisp. Remove and set aside.
  • Spoon a portion of the Romesco sauce onto each flatbread. Top with some of the onion-mushroom mixture, strips of serrano ham and mozzarella and finish with a sprinkling of toasted almond slices.
  • Bake for about 5 minutes, or until the cheese is bubbly and melted.