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Recipes
Catalan-Style Red Pepper-Tomato Flatbreads
8 servings
45 minutes total (Active 25 minutes)

Ingredients

  • 1 large sweet onion
  • 4 cloves garlic
  • 1 tablespoon fresh Italian parsley
  • 1 (16 oz) jar sliced roasted red peppers
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup grape tomatoes
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons sherry vinegar
  • 1 (8.8 oz) package naan bread
  • 2 tablespoons pine nuts (optional)

Steps

    1. Preheat oven to 400°F. Halve onion and slice thinly; slice garlic thinly. Chop parsley finely. Drain red peppers.
    2. Preheat large sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan, then add onions and garlic; cook 10–12 minutes, stirring occasionally, until onions are tender and lightly browned. Add drained peppers, tomatoes, sugar, salt, and crushed red pepper to pan; cook 8–10 minutes, stirring occasionally, until tomatoes soften. Press tomatoes with back of spoon to smash lightly. Remove from heat and stir in vinegar.
    3. Coat bread with remaining 2 tablespoons oil and place on baking sheet. Top evenly with tomato mixture and pine nuts, if using. Bake 8–10 minutes until bread is golden. Sprinkle with parsley and slice into 8–10 pieces each; serve.
    Chef's Tip: Top with shaved Manchgeo cheese and thinly sliced prosciutto before serving.

Amount per ⅛ recipe serving: Calories 190, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 470mg, Total Carb 25g, Fiber 2g, Total Sugar 6g, (Incl. 4g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 0%