Flatbreads with Roasted Red Pepper Sauce

These flatbreads with roasted red pepper sauce feature a luscious bell pepper sauce, olives, and fontina cheese, and are the ideal summer dinner.

Preparation Details

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr 20 mins

Servings: 6

Ingredients

• 4 large red bell peppers , halved lengthwise, stemmed, and seeded
• 1/3 cup slivered almonds, toasted
• 1/4 cup olive oil
• 2 tablespoons chopped fresh basil, plus leaves for garnish
• 1 tablespoon lemon juice
• 2 cloves garlic, smashed
• 1/2 teaspoon salt
• 1 ( 14.1 ounce) package rectangular flatbreads (2 flatbreads) (such as Stonefire®)
• 2 cups shredded fontina cheese
• 1 cup shredded cooked chicken (see “To Cook Chicken,” below)
• 1/2 cup sliced pitted kalamata and/or green olives
• cracked black pepper, for garnish

Steps

1. Preheat the oven to 450 degrees F (230 degrees C). Line 2 (10×15-inch) rimmed baking sheets with foil. Arrange half of the peppers, cut sides down, on each prepared baking sheet.
2. Roast in the preheated oven until skin is blistered and charred, 30 to 40 minutes. Transfer peppers to a large bowl. Cover with plastic wrap or a tea towel; let stand until cool enough to handle, 20 to 30 minutes. Peel and discard skins. You should have about 2 cups roasted peppers.
3. Reduce oven temperature to 425 degrees F (220 degrees C).
4. For sauce, blend roasted peppers, almonds, oil, chopped basil, lemon juice, garlic, and salt in a blender or food processor until smooth.
5. Remove and discard foil from baking sheets. Arrange 1 flatbread on each baking sheet. Spread each flatbread with 1/2 cup sauce, spreading to 1/2 inch from edges. Reserve remaining sauce for another use. Top evenly with cheese, chicken, and olives.
6. Bake until cheese is melted and edges are browned, 8 to 9 minutes. For a crispier crust, bake topped flatbreads 6 to 7 minutes directly on oven rack instead of on baking sheets. Garnish with black pepper and additional basil. Cut each flatbread into 6 slices.