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For incredibly rich, smoky flavor, we're baking pitas with a topping of creamy mayo, scallions, melty gouda, and romesco sauce—a Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic. It's all complete with dollops of cooling tzatziki (or cucumber yogurt).
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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. In a bowl, combine the romesco sauce, mayonnaise, sliced white bottoms of the scallions, grated cheese, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Line a sheet pan with foil. Place the pitas on the foil. Bake 2 to 3 minutes, or until lightly toasted. Leaving the oven on, remove from the oven.
Divide the romesco-cheese mixture between the partially baked pitas; spread into an even layer. Drizzle with olive oil. Return to the oven and bake 7 to 9 minutes, or until the cheese is melted and the pitas are toasted. Remove from the oven. Let stand at least 2 minutes. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. Serve the baked pitas topped with the tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs