4store-bought flatbreads or naan, about 8-inch diameter
4ouncesthin sliced serrano ham, cut into 1/2-inch strips
4ouncespart-skim mozzarella, sliced into strips
2tablespoonssliced almonds, toasted
For the Romesco sauce:
1cupfire-roasted tomatoes, drained
1/4cupjarred pimento, drained and chopped
1head roasted garlic, see instructions below
2teaspoonsextra virgin olive oil
1teaspoonsherry vinegar
1/2teaspoonsalt
1/2teaspoonsmoked paprika
1/2teaspoonfreshly 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.
Tips for Making This Recipe
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.