Flatbreads with Roasted Red Pepper Sauce

Flatbreads with Roasted Red Pepper Sauce

Flatbreads with Roasted Red Pepper Sauce

Summer is in full swing, and the last thing you want to do is spend hours hovering over a hot stove. But that doesn’t mean you have to sacrifice flavor for convenience. These flatbreads with roasted red pepper sauce are the perfect solution – they’re quick to prepare, require minimal cooking time, and boast a burst of fresh summery flavors.

This recipe, created by Kathryn Hendrix, RDN, LD, is more than just a meal; it’s an experience for your taste buds. The star of the show is the luscious roasted red pepper sauce, bursting with the sweetness of roasted peppers and a hint of nuttiness from toasted almonds. Creamy fontina cheese adds a touch of indulgence, while olives bring a salty counterpoint.

But don’t be fooled by the simplicity of the ingredients. The combination of textures – the crisp flatbread base, the creamy cheese, and the vibrant sauce – creates a truly satisfying bite. Plus, the recipe offers the option to add shredded cooked chicken, making it a complete and protein-packed meal.

This blog post will delve into everything you need to know about making these delicious flatbreads. We’ll break down the recipe step-by-step, offer tips for customization, and explore variations to suit your dietary preferences.

So, fire up your oven, gather your ingredients, and get ready to enjoy a taste of summer with these delectable flatbreads.

The recipe yields enough to feed six people, making it perfect for a casual gathering with friends and family. Here’s a closer look at the ingredients and the process involved:


  • For the Roasted Red Pepper Sauce:
    • 4 large red bell peppers
    • 1/3 cup slivered almonds, toasted
    • 1/4 cup olive oil
    • 2 tablespoons chopped fresh basil, plus additional leaves for garnish
    • 1 tablespoon lemon juice
    • 2 cloves garlic, smashed
    • 1/2 teaspoon salt
  • For the Flatbreads:
    • 1 (14.1 ounce) package rectangular flatbreads (2 flatbreads)
    • 2 cups shredded fontina cheese
    • 1 cup shredded cooked chicken (optional)
    • 1/2 cup sliced pitted kalamata and/or green olives
    • Cracked black pepper for garnish
Flatbreads with Roasted Red Pepper Sauce


  1. Roasting the Peppers:
    • Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Line two baking sheets with foil for easy cleanup.
    • Prepare the red peppers by halving them lengthwise, removing the stems and seeds. Arrange them on the prepared baking sheets with the cut sides facing down.
    • Roast the peppers for 30-40 minutes, or until the skin is blistered and charred. You can check for doneness by carefully peeking under the skin with a fork.
    • Once roasted, transfer the peppers to a large bowl and cover them with plastic wrap or a tea towel. Let them stand for 20-30 minutes, allowing them to steam and cool down enough for handling.
    • Peel the skins off the peppers – this should be easy due to the steaming process. Discard the skins and roughly chop the roasted peppers. You should have about 2 cups of roasted peppers after chopping.
  2. Making the Sauce:
    • Reduce the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).
    • In a blender or food processor, combine the roasted red peppers, toasted almonds, olive oil, chopped basil, lemon juice, garlic, and salt. Blend until you achieve a smooth and creamy sauce consistency.

Make-Ahead Tip: The roasted red pepper sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. This is a great time-saving hack for busy weeknights.

  1. Assembling the Flatbreads:
    • Discard the foil used for roasting the peppers. Arrange one flatbread on each baking sheet.
    • Spread a generous 1/2 cup of the roasted red pepper sauce onto each flatbread, leaving about a half-inch border around the edges.
    • Now comes the fun part – customization! Add the shredded fontina cheese, followed by the cooked chicken (if using) and the sliced olives.
    • Bake the flatbreads for 8-9 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.

Customizing Your Flatbreads:

The beauty of this recipe lies in its versatility. Feel free to get creative and customize your flatbreads to suit your taste preferences and dietary needs. Here are some ideas:

  • Cheese Variations: Swap the fontina cheese for mozzarella, goat cheese, or a blend of your favorites.
  • Veggie Delight: Add roasted vegetables like zucchini, eggplant, or onions alongside the peppers for extra flavor and texture.
  • Protein Powerhouse: If you’re looking for a vegetarian option, omit the chicken and add roasted chickpeas or crumbled tofu.
  • Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the sauce or sprinkle some chili flakes on top before serving.
  • Herb Heaven: Fresh herbs like oregano, thyme, or rosemary can be added to the sauce for a burst of fragrance.

Serving Suggestions:

These flatbreads are perfect for a light lunch, a casual dinner, or even as an appetizer. Here are some ideas for serving them up:

  • Salad on the Side: Pair your flatbreads with a simple green salad for a well-rounded meal.
  • Dipping Delight: Serve the remaining roasted red pepper sauce on the side for dipping.
  • Yogurt Bliss: Dollop a dollop of Greek yogurt on top of the flatbreads for a cooling and creamy touch.
  • Fresh Finish: Drizzle a touch of balsamic glaze or balsamic vinegar over the finished flatbreads for a sweet and tangy contrast.
Flatbreads with Roasted Red Pepper Sauce

Serving Suggestions:

These flatbreads with roasted red pepper sauce are a testament to the fact that simple ingredients can come together to create a delicious and satisfying meal. They’re quick to prepare, require minimal cleanup, and are perfect for busy weeknights or casual gatherings. With endless customization options, you can tailor them to your taste preferences and dietary needs. So, ditch the takeout menus and give this recipe a try. You won’t be disappointed!

Additional Tips:

  • Look for pre-roasted red peppers in the grocery store to save time.
  • Leftover flatbreads can be stored in the refrigerator for up to 3 days and reheated in the oven or toaster oven.
  • Get the kids involved in the kitchen! Let them help with tasks like washing and chopping vegetables or spreading the sauce on the flatbreads.

We hope this blog post has inspired you to try this delicious and versatile recipe. Enjoy a taste of summer with these delightful flatbreads!

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 6
Calories 505
% Daily Value *
Total Fat 27g34%
Saturated Fat 9g46%
Cholesterol 64mg21%
Sodium 935mg41%
Total Carbohydrate 42g15%
Dietary Fiber 3g11%
Total Sugars 3g
Protein 25g49%
Vitamin C 33mg37%
Calcium 307mg24%
Iron 3mg17%
Potassium 270mg6%

* 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.

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