Catalan-Style Red Pepper-Tomato Flatbreads

Roasted Red Pepper Flatbread with a Mediterranean Twist

Imagine the delightful, sun-soaked flavors of the Mediterranean brought to life on a simple flatbread, perfectly complemented by the sumptuous sweetness of roasted red peppers and the tangy brightness of sherry vinegar. This Roasted Red Pepper Flatbread with a Mediterranean Twist is not just a recipe; it's a journey for your taste buds, transporting you to a warm coastal kitchen with every bite.

The beauty of this dish lies in its effortless combination of fresh ingredients, balanced textures, and bold flavors that anyone can master. Using aromatic sweet onions and garlic as the flavorful base, this flatbread is enriched with the umami of roasted red peppers and the subtle sweetness of grape tomatoes. The finishing touch of sherry vinegar ties these elements together, creating a symphony of taste that is elevated further with a sprinkle of pine nuts for an optional nutty crunch.

Before you begin, take the time to prep your ingredients. Thinly slicing the onions and garlic ensures they cook evenly and become soft and golden, creating a caramelized backdrop for the other vibrant ingredients. Preheat your oven to 400°F for perfectly crispy naan bread. Whether using store-bought or freshly made naan, a light coating of extra-virgin olive oil will impart both flavor and texture, resulting in a deliciously golden crust.

Ingredients

• 1 large sweet onion - Provides sweetness and a savory base.
• 4 cloves garlic - Adds depth and a rich, aromatic bite.
• 1 tablespoon fresh Italian parsley - For fresh, herbaceous notes.
• 1 (16 oz) jar sliced roasted red peppers - Provides a smoky, sweet complexity.
• 4 tablespoons extra-virgin olive oil, divided - Adds richness and a smooth, buttery finish.
• 1 cup grape tomatoes - Bursts with juicy sweetness when cooked.
• 2 tablespoons sugar - Balances acidity and enhances natural sweetness.
• 1 teaspoon kosher salt - Essential for bringing out all other flavors.
• ¼ teaspoon crushed red pepper - Offers a subtle, warming heat.
• 2 tablespoons sherry vinegar - Adds tanginess and brightness to balance sweetness.
• 1 (8.8 oz) package naan bread - The perfect base for all toppings.
• 2 tablespoons pine nuts (optional) - Provides a nutty crunch and richness.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 400°F to ensure a crisp finish to your flatbread.
2. Prepare Ingredients: Thinly slice 1 large sweet onion and 4 cloves of garlic to ensure they caramelize evenly. Chop 1 tablespoon of fresh Italian parsley finely and drain a 16 oz jar of sliced roasted red peppers.
3. Sauté Aromatics: Heat a large sauté pan on medium for 2-3 minutes. Add 2 tablespoons of extra-virgin olive oil, then add sliced onions and garlic. Cook for 10-12 minutes, stirring occasionally, until onions are tender and lightly browned.
4. Add Vegetables: Incorporate the drained roasted red peppers and 1 cup of grape tomatoes into the pan. Sprinkle in 2 tablespoons of sugar, 1 teaspoon of kosher salt, and ¼ teaspoon of crushed red pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes begin to soften. Lightly press them with the back of a spoon.
5. Season and Mix: Remove the pan from heat and stir in 2 tablespoons of sherry vinegar to marry all the flavors together.
6. Prepare Naan Bread: Brush each piece of naan bread with the remaining 2 tablespoons of olive oil and arrange them on a baking sheet. Evenly spread the tomato mixture on top, adding 2 tablespoons of pine nuts if desired.
7. Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the bread is crisp and golden.
8. Finish and Serve: Sprinkle chopped parsley over the flatbread, slice into 8-10 pieces, and serve warm. For an enhanced flavor, top with thinly sliced prosciutto and shavings of Manchego cheese.

Tips for Troubleshooting if Something Goes Wrong With the Recipe

• Too Thick: If your tomato mixture is too thick, add a bit of water or broth and stir gently until the desired consistency is reached.
• Too Spicy: If the crushed red pepper makes it too spicy, balance it with a teaspoon of honey or a mild, creamy dairy product like crème fraîche.
• Toppings Sliding Off: Use drier sliced tomatoes or reduce liquid in your topping mixture to help it adhere to the naan.
• Unmoulding Issues: If the flatbread is sticking to the sheet, gently run a spatula around the edges to loosen before lifting.
• Undercooked Bread: If the bread remains soft, return to the oven for a few more minutes, checking frequently to prevent burning.

Ideas for Pairing with the Recipe

• Side Dishes: A fresh arugula or spinach salad with citrus vinaigrette complements the tangy flavors. Grilled vegetables or a light couscous salad would also pair beautifully.
• Drinks: A crisp white wine like Sauvignon Blanc or a mild red like Pinot Noir enhances the dish's flavors. For non-alcoholic options, consider a sparkling water with lemon or a light herbal iced tea.
• Desserts or Garnishes: Top with creamy burrata for added creaminess, or serve alongside a light lemon sorbet for a refreshing finish.

How to Store Properly

• Refrigeration: Store any leftover flatbread in an airtight container in the refrigerator for up to three days to keep it fresh.
• Freezing: For extended storage, place the flatbread in a freezer-safe container or wrap it tightly with foil before freezing. It can be stored in this way for up to a month.
• Reheating: To reheat, allow the frozen flatbread to thaw in the refrigerator overnight, then bake in a preheated oven at 350°F for 5-10 minutes, or until warmed through.

FAQs

• Can I make this dish gluten-free? Yes, simply replace the naan bread with your favorite gluten-free flatbread for a delicious alternative.
• Can I use fresh peppers instead of jarred roasted red peppers? Absolutely! Roast your own sweet red peppers until charred, then peel and slice for a more robust flavor.
• Is there a substitute for sherry vinegar? If unavailable, balsamic vinegar or red wine vinegar can serve as alternatives, though each will slightly alter the final taste.
• What if I don't have pine nuts? Consider using slivered almonds or chopped walnuts for a similar texture, or leave them out for a nut-free version.