July 11, 2024

Flatbread with Tomatoes & Sweet Peppers


  • 1 large Florida bell pepper (red, yellow, green or ⅓ of all 3 colors), seeded and sliced thin
  • 2 medium Florida tomatoes, sliced thin
  • 2 medium or 1 large baked flatbread or pizza crust
  • 2 cups mozzarella cheese, shredded
  • ¼ cup fresh basil, hand torn
  • ½ cup Parmesan cheese, grated
  • 5 cloves fresh garlic, minced
  • 1 tablespoon olive oil
  • Sea salt and fresh ground pepper, to taste


Preheat oven to 375 degrees. Spread olive oil and garlic evenly over the flatbread. Evenly distribute three-fourths of the two kinds of cheese over the flatbread. Evenly distribute the bell pepper and tomato over the cheese. Add remaining cheese to the top of the flatbread. Season the flatbread lightly with salt and pepper. Bake flatbread on a cookie sheet for 7 to 10 minutes until cheese is melted and bubbly. Remove flatbread from oven and garnish with the hand-torn basil. Cut flatbread into several servings and serve warm. 

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