Wisconsin Smoked Gouda: Our Idea of Shareable Content


By Wisconsin cheese
When it comes to “shareable” content in the nondigital sense, we can all agree that good things are only made better when shared with friends and family. This January, Wisconsin smoked gouda has been the perfect piece of “shareable” content. As our Cheese of the Month, smoked gouda was blended into Completely Delicious’s Smoked Gouda Corn Chowder, melted in a Smoked Gouda and Curried Apple Chutney Grilled Cheese by Alexandra’s Kitchen and highlighted in these addictive Smoked Gouda Stuffed Peppers.

If you are hungry for more ways to share the goodness of smoked gouda, pizza is one of the best options for feeding a group. Here are two tasty recipes that maximize the smoky flavor and are (bonus!) a breeze to bake.

pizza gouda recipe

Flatbread Pizzas with Romesco Sauce, Portobello Mushrooms, Mozzarella and Smoked Gouda
By Chef Matthew Silverman

Servings: 4


For 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

For Pizzas:
4 flatbreads, such as pocketless pita or naan
Cooking spray
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


Cooking Directions:

For Romesco Sauce:
Place all ingredients in a blender and purée. Set aside.


For Pizzas:
Preheat oven to 350°F. 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°F. In a bowl, toss mozzarella and smoked gouda together. Sprinkle cheese, divided equally, over the 4 flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts are crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.


Spicy Pepper Jack Cheese and Chicken Pizza

Servings: 4

1 (12-inch) pre-baked thin pizza crust
6 tablespoons pizza sauce
1 cup (4 ounces) Wisconsin pepper jack cheese*, shredded
3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
1/4 cup (1 ounce) Wisconsin smoked gouda cheese, shredded
1/2 teaspoon ground chipotle chile
4 ounces chicken, cooked and cut into 1/4-inch pieces
1/2 cup roasted red bell peppers, drained and julienned
1/2 cup mushrooms, cleaned and sliced 1/3-inch thick
2 tablespoons cilantro or parsley, minced


Cooking Directions:

Preheat oven to 450°F.


Place pizza crust on pizza pan or large baking sheet. Spread pizza sauce evenly over crust. Blend cheeses and chipotle chile together in bowl; place all but 1/2 cup of cheeses on the pizza.


Arrange prepared chicken, roasted peppers and mushrooms over pizza. Sprinkle with remaining 1/2 cup blended cheeses.


Bake 9 to 11 minutes.


Remove pizza to cutting surface; sprinkle with minced fresh cilantro or parsley.


*Choose a jalapeño, chipotle or habanero pepper jack.

For more recipes using Wisconsin smoked gouda, visit EatWisconsinCheese.com