Green Pepper and Olive Flatbread with Chili Garlic Butter

Craving pizza but want something quick and customizable? These crispy flatbreads are loaded with Italian-spiced tomato sauce, tender green bell pepper, briny black olives, sweet shallots and plenty of fresh mozzarella. Every bite delivers a perfect cheese pull.

After baking, drizzle with or dip into a homemade chili garlic butter that adds a warm, spicy kick. It’s an easy weeknight dinner that feels like a treat.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Black OlivesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a baking sheet on the top rack of the oven and preheat to 450°F. Wash and dry all produce. Halve, deseed and thinly slice the bell pepper. Peel and thinly slice the shallot into rounds. Roughly chop the garlic and olives. Tear the mozzarella into small pieces.
2. Heat a drizzle of olive oil in a small pan over medium heat. Add the Italian seasoning and half the garlic. Cook until fragrant, about 1 minute. Stir in the tomato paste, ¼ cup water and 1 teaspoon sugar. Bring to a simmer, then remove from heat. Season with salt and pepper.
3. Place the flatbreads on a cutting board and rub each side with a drizzle of vegetable oil. Spread the tomato sauce evenly over the flatbreads. Top with the bell pepper, shallot, olives and mozzarella.
4. Transfer the assembled flatbreads to the preheated baking sheet. Bake on the top rack until the flatbreads are browned and crisp and the cheese has melted, 12-15 minutes.
5. Meanwhile, in a small microwave-safe bowl, combine the remaining garlic, a pinch of chili flakes and the butter. Microwave on high until melted and fragrant, 30 seconds to 1 minute. Season with salt.
6. Transfer the baked flatbreads to a cutting board and cut into wedges. Serve with the chili garlic butter for drizzling or dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, shredded mozzarella or provolone work well as substitutes.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Can I make the chili garlic butter ahead of time?

Yes, you can prepare the butter and refrigerate it. Reheat gently before serving.