Flatbreads with Roasted Red Pepper Sauce

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

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
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Published on June 12, 2024
Flatbreads with Roasted Red Pepper Sauce garnished with basil leaves on a plate and on a cutting board
Prep Time:
20 mins
Cook Time:
40 mins
Stand Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Line 2 (10x15-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.

    Make Ahead

    Transfer sauce to an airtight container and chill for up to 1 week.

  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.

    To Cook Chicken:

    Lightly brush 1 (6-ounce) boneless, skinless chicken breast with 2 teaspoons vegetable oil. Put on a foil-lined pan in a cold oven. Set oven to 450 degrees F (230 degrees C); roast 20 to 25 minutes or until an instant-read thermometer inserted into thickest part registers 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

505 Calories
27g Fat
42g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 505
% Daily Value *
Total Fat 27g 34%
Saturated Fat 9g 46%
Cholesterol 64mg 21%
Sodium 935mg 41%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 25g 49%
Vitamin C 33mg 37%
Calcium 307mg 24%
Iron 3mg 17%
Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.