Green Pepper and Black Olive Flatbread

Name: Green Pepper and Black Olive Flatbread with Chili Garlic Butter
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Bell Pepper; 1 unit Shallot; 2 clove Garlic; 1 oz Black Olives; 4 oz Mozzarella Cheese; 1 tsp Italian Seasoning; 3 tbsp Tomato Paste; 2 Bread; 1 tsp Red Pepper Flakes; 1 tsp Olive Oil; 1 tsp Granulated Sugar; 4 tsp Vegetable Oil; 3 tbsp Butter; Salt; Black Pepper

with Chili Garlic Butter

By Recipe0 System

If it’s pizza you’re craving, this fully-loaded flatbread is sure to satisfy. At the base, there’s a crispy crust ladled with Italian-spiced tomato sauce. On top, a bevvy of veggies: tender green pepper, briney black olives, and sweet, sliced shallot. Thought we forgot the cheese? Never. Melty, freshly-torn mozzarella takes center stage, giving you a cheese pull with every bite. After your creation emerges from the oven, don’t forget to drizzle with (or dunk into) homemade chili-garlic butter.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Bell Pepper
1 unit Shallot
2 clove Garlic
1 oz Black Olives
4 oz Mozzarella Cheese
1 tsp Italian Seasoning
3 tbsp Tomato Paste
2 Bread
1 tsp Red Pepper Flakes
1 tsp Olive Oil
1 tsp Granulated Sugar
4 tsp Vegetable Oil
3 tbsp Butter
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Place a baking sheet on top rack of oven and preheat oven to 450 degrees. Wash and dry all produce. Halve, deseed, and thinly slice bell pepper. Peel and thinly slice shallot into rounds. Roughly chop garlic. Roughly chop olives. Tear mozzarella into small pieces.
2

Heat a drizzle of olive oil in a small pan over medium heat. Add Italian Seasoning and half the garlic. Cook until fragrant, about 1 minute. Add tomato paste, ¼ cup water, and 1 tsp sugar. Bring to a simmer, then turn off heat. Season with salt and pepper.
3

Place flatbreads on a cutting board. Rub each side with a drizzle of oil. Using a spoon, evenly spread flatbreads with tomato sauce. Top with bell pepper and as much shallot and olives as you like. Evenly top with mozzarella.
4

Transfer assembled flatbreads to preheated baking sheet. Bake on top rack until flatbreads are browned and crisp and cheese has melted, 12-15 minutes.
5

Meanwhile, in a small microwave-safe bowl, combine remaining garlic, a pinch of chili flakes, and 3 TBSP butter. Microwave on high until melted and fragrant, 30 seconds to 1 minute. Season with salt
6

Transfer baked flatbreads to a cutting board; cut into wedges. Serve with chili garlic butter for drizzling on top and dipping crusts into.

From the same drawer

Related Recipes

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Cranberry, Chicken & Kale Salad

medium

Turkish-Spiced Chicken in Apricot Sauce

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.