CRUNCHY BELL PEPPER FLATBREAD I’m sharing a simple and super quick recipe that’s unbelievably delicious! Bell peppers are abundant this season, especially on my table because I enjoy preparing them in any way. The bell pepper flatbread is a super crispy pizza, doesn’t require resting time, and you can even enjoy it cold (I think it’s even better) and take it with you! I won’t ramble on, so let’s get into the kitchen as I show you how to make the crunchy bell pepper flatbread!
If you want to follow me on Instagram, click HERE
Join me on my Facebook page by clicking here and on Pinterest by clicking here
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: About 9 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 170.81 (Kcal)
- Carbohydrates 21.79 (g) of which sugars 1.32 (g)
- Proteins 4.81 (g)
- Fat 7.81 (g) of which saturated 1.76 (g)of which unsaturated 0.46 (g)
- Fibers 1.15 (g)
- Sodium 675.37 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Amounts for about 9 pieces of bell pepper flatbread
- 2 bell peppers
- 2 cups g all-purpose flour
- 1 1/3 cups g water
- 2 tbsp grated Parmesan cheese (generous)
- to taste dried oregano
- to taste black pepper
- 3 tsp salt
- 6 tbsp extra virgin olive oil
- to taste semolina flour
Useful Tools for Preparing the Bell Pepper Flatbread
- 1 Baking Sheet
- 1 Whisk
Preparation of Crunchy Bell Pepper Flatbread
As mentioned in the introduction, this recipe is extremely quick, so I recommend starting by preheating the oven to 390°F in static mode.
First, wash the bell peppers, dry them, and remove the central stalk, then remove the seeds and cut them into small squares not larger than 3/4 inch per side. I recommend using two different colored peppers for a more pleasant visual effect, but don’t worry if they’re the same color, I assure you the taste will be just as amazing!
Take a large bowl, pour in the flour, salt, oregano, pepper, and the two generous tablespoons of grated Parmesan cheese, then quickly mix the dry ingredients with a whisk.
Now add all the water at once and, using a whisk like this, quickly whisk until you achieve a smooth, lump-free batter.
Now for the final step: add the bell peppers to the batter and mix vigorously. Ensure the batter is fluid but not too runny; adhere to the recommended water amounts and add just a little more if it seems too thick.
Take a baking sheet (mine measures about 16×12 inches), line it with parchment paper, and pour in 3 generous tablespoons of extra virgin olive oil, making sure to coat the base well. Then pour the batter you just made and even it out to cover the entire surface of the baking sheet.
Of course, if you have a high-quality baking sheet, you can skip the parchment paper and directly coat the base with oil.
Pour a little more oil over the surface of our flatbread and bake on the lowest rack at 390°F in static mode for about 30 minutes (but baking times may vary from oven to oven, so I always recommend keeping an eye on it).
After about 30 minutes, move our bell pepper flatbread to the middle/high part of the oven and bake for another 15/20 minutes, with the last 5 minutes only on grill mode.
Our bell pepper flatbread is finally ready! Let it cool to room temperature and then enjoy its full flavor!
FAQ (Questions and Answers)
Do you have any questions about preparing the bell pepper flatbread? Here are some answers to the most common questions.
How long does the flatbread keep?
For up to two days, well-sealed in a cool place.
Can I make it with other vegetables?
Absolutely, you can add tomatoes or make it with zucchini and carrots. The batter base is always the same; you can choose the vegetables you prefer, but be careful not to cut them too large (zucchini is better grated or in rounds, for example).
