Our version of Romesco sauce is made with a blend of pimentos, tomatoes, sherry vinegar, roasted garlic, and smoked paprika, and those distinctive flavors are what make these flatbreads so unique.
To make a light dinner, serve with a simple green salad tossed with sherry vinaigrette and top it with a bit of grated Manchego cheese.
Serrano, Mushroom And Romesco Flatbread
A Romesco sauce flavored with roasted garlic, pimento, smoked paprika and sherry vinegar add a Spanish flair to these flatbreads.
Ingredients
- 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
For the Romesco sauce:
- 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
Instructions
- 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.
Recipe Notes
How to Make Roasted Garlic
- Preheat the oven (or toaster oven) to 400°F.
- Peel away any loose papery skin from the outside of a bulb of garlic and using a sharp knife, slice off enough of the top to expose each of the cloves (usually about 1/4-inch).
- Place the garlic on a piece of foil and drizzle a little olive oil over the exposed cloves.
- Sprinkle with a pinch of salt, wrap the foil around the entire head, sealing loosely.
- Roast for 35 to 45 minutes, or until the garlic is very tender and golden brown.
- Allow to cool for about 10 minutes, then separate the cloves and squeeze the softened garlic from the skins.
Nutrition Information
Nutrition Facts
Serrano, Mushroom And Romesco Flatbread
Amount per Serving
Calories
703
% Daily Value*
Fat
34
g
52
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
43
mg
14
%
Sodium
1977
mg
86
%
Potassium
398
mg
11
%
Carbohydrates
70
g
23
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
30
g
60
%
Trans Fat
1
g
Vitamin A
839
IU
17
%
Vitamin C
14
mg
17
%
Calcium
359
mg
36
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Amanda says
This looks fabulous. I’m loving that the weather is finally cooling off so I can start baking bread again!