My love affair with romesco sauce began at a small French restaurant here in town. The original sauce hails from Cataluña, a region in the northeast of Spain. Strictly speaking, it's a tomato, chile, breadcrumb and nut concoction. But here, I have used roasted red peppers, no tomatoes, red pepper flakes, and no ñora chile, which typically only crosses the borders of Spain in sneaky gourmands' backpacks.
The sauce makes an amazing replacement for the traditional pizza dressing of tomato sauce. Combining this with the subtle touches of roasty toasty root onions and endive, and the happy tang of goat cheese results in a heavenly, why-didn't-i-think-of-this-sooner flavor combination. The arugula adds a fresh, cool pop with a bitter bite, and the chipotle mayo gives it just enough spice.
It requires a little effort, but you can do the dough, sauce, and chipotle mayo ahead of time, and you make enough to recreate the meal one or two more times with minimal effort. The making of this recipe usually ends in the disastrous event of me consuming the entire thing alone (that arugula just won't reheat very nicely, right? might as well finish it off).

onion-endive flatbread

1/2 recipe dough
1/2 recipe red pepper romesco
4 oz goat cheese
1 onion
4 endive
2 tbsp olive oil
2 handfuls of arugula
1 tbsp diced canned chipotle chile in adobo sauce
5 tbsp mayo
dash of cumin
2 cups arugula

Make dough and romesco sauce (see below). *NOTE: Extras freeze well; I especially enjoyed the texture of dough after it had been frozen. Simply thaw for an hour or so to use.
Preheat oven to 400. Cut onions into thin wedges and cut endive into one inch pieces (crosswise). Toss with olive oil, salt, and pepper. Roast until browned, turning several times, about 25 minutes.
Meanwhile, mix chipotle chiles, mayo, and cumin. Salt and pepper to taste. Put in a squirt bottle (find them at WalMart, Dollar Tree, Williams Sonoma, etc; I use a diner-style ketchup container.) or, if you must, just use a spoon to dollop.
Top dough with romesco, then the onion endive mixture. Sprinkle goat cheese evenly across. Bake for 12 minutes, or until edges of crust are golden. Remove from oven; scatter arugula and drizzle chipotle mayo over the top.
Slice and serve.

red pepper romesco

2 red bell peppers, broiled/roasted and peeled
1/2 cup toasted hazelnuts
1/4-1/2 tsp red pepper flakes
1 cup fresh bread crumbs
1 small garlic clove
1/4 tsp cumin
1 tbsp red wine vinegar
2-3 tbsp olive oil
2-3 tbsp water

Put first 7 ingredients in a food processor; blend. Add oil and water with processor running to desired consistency.

pizza dough

1 1/3 c warm water
1 pkg active dry yeast
3 1/2 c flour
2 tbsp olive oil
1 tbsp salt
1 tbsp sugar

Combine yeast and water in bowl until dissolved. add the remaining ingredients and mix for about one minute. knead for about ten minutes. transfer dough to a bowl coated w/olive oil, cover and let rise for 1 1/2 hours. preheat oven to 475, grease baking sheet and dust with cornmeal. punch down dough, divide in half. roll each half into a ball and let rest for 10-15 minutes. flatten and roll out balls and let rest for ten more minutes, top, and bake about 12 min. from Joy of Cooking