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.
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Green Bell Pepper
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.
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.
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.
Transfer assembled flatbreads to preheated baking sheet. Bake on top rack until flatbreads are browned and crisp and cheese has melted, 12-15 minutes.
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
Transfer baked flatbreads to a cutting board; cut into wedges. Serve with chili garlic butter for drizzling on top and dipping crusts into.