Roasted Green Pepper and Black Olive Flatbread with Chili Garlic Butter

If you’re craving pizza but want something quick and easy, these loaded flatbreads are the perfect solution. A crispy base is topped with a flavorful Italian-spiced tomato sauce, then piled with tender green bell pepper, briny black olives and sweet shallot. Fresh mozzarella is torn and scattered on top, melting into gooey perfection in the oven.

Once baked, a drizzle of homemade chili garlic butter adds a spicy, savory finish that takes these flatbreads to the next level. Serve them as a main dish or cut into wedges for a crowd-pleasing appetizer.

Log in to save recipes and build weekly shopping lists.

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. Add the tomato paste, ¼ cup water and 1 teaspoon sugar. Bring to a simmer, then turn off the heat. Season with salt and pepper.
3. Place the flatbreads on a cutting board. Rub each side with a drizzle of vegetable oil. Using a spoon, evenly spread the flatbreads with the tomato sauce. Top with the bell pepper, shallot and olives as desired. Evenly distribute the mozzarella on top.
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 3 tablespoons 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 on top and dipping the crusts.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with shredded mozzarella or even provolone for a different flavor.

How do I store leftovers?

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

Can I make the chili garlic butter ahead of time?

Yes, you can prepare the butter and store it in the refrigerator for up to a week. Reheat in the microwave before serving.