Flatbread with Roasted Red Pepper, Feta & Olive Oil

Short Description

A simple yet flavorful flatbread topped with sweet roasted red peppers, tangy feta, garlic-infused olive oil, and fresh herbs. It’s a perfect quick appetizer or light meal.

Why You’ll Love This Recipe

Bold Mediterranean flavors: Sweet roasted peppers and salty feta deliver a classic combination.
Effortless and quick: Ready in just about 15 minutes using everyday ingredients.
Versatile appeal: Ideal as an appetizer, snack, or light dinner—easy to customize.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 flatbreads or naan
Roasted red peppers, sliced
Crumbled feta cheese
Olive oil
Garlic clove, minced
Dried oregano (optional)
Fresh parsley or basil (for garnish)
Salt & pepper

Directions

Preheat Oven: Set oven to 200 °C (400 °F). Place flatbreads on a baking sheet.
Season Base: Brush each flatbread with olive oil and sprinkle with minced garlic.
Add Toppings: Layer roasted red pepper slices evenly. Top with crumbled feta, oregano (if using), and season with salt and pepper.
Bake: Bake for 8–10 minutes until the flatbread is golden and cheese is slightly melted.
Finish and Serve: Remove from oven, drizzle with additional olive oil, garnish with fresh parsley or basil, slice, and serve warm.

Servings and Timing

Yield: Serves 2–4, depending on portion size
Preparation Time: 5 minutes
Cooking Time: 8–10 minutes
Total Time: Approximately 13–15 minutes

Variations

Add olives: Scatter sliced Kalamata or green olives for extra brine and depth.
Heat it up: Sprinkle with red pepper flakes or add sliced jalapeños before baking.
Cheese switch: Substitute feta with goat cheese or fresh mozzarella for a different tang.
Greens upgrade: After baking, top with arugula or spinach for freshness and texture.

Storage/Reheating

Storage: Store leftover flatbread in an airtight container in the refrigerator for up to 2 days.
Reheating: Warm in a preheated oven at 180 °C (350 °F) for 5 minutes or in a skillet until heated through; avoid microwaving to keep the crust crisp.

FAQs

1. Can I use homemade roasted red peppers?

Absolutely—homemade adds richer flavor, but jarred peppers work perfectly too.

2. Is pesto version possible?

Yes—brush flatbread with pesto instead of plain olive oil for a herb-forward twist.

3. Can I make this gluten-free?

Yes—use gluten-free flatbread or naan, adjusting bake time for crispness.

4. What can I add for protein?

Top with sliced grilled chicken, crumbled sausage, or chickpeas for a more filling meal.

5. Is oregano necessary?

No—it’s optional. Feel free to substitute with thyme, rosemary, or omit entirely.

6. How do I prevent the flatbread from getting soggy?

Use moderate oil and avoid overly wet toppings; bake until crisp edges appear.

7. Can I make mini flatbreads?

Yes—cut flatbreads into smaller rounds or use mini naan to make appetizer-sized portions.

8. Can it be prepped ahead?

Assemble toppings on flatbreads and refrigerate, then bake just before serving for best texture.

9. What garnish besides parsley works?

Try chopped basil, chives, or even a sprinkle of lemon zest for brightness.

10. Can I freeze leftovers?

Yes—wrap cooled slices in foil or freezer-safe bags and freeze for up to 1 month. Reheat in oven from frozen.

Conclusion

This Flatbread with Roasted Red Pepper, Feta & Olive Oil is an effortless, flavor-packed dish perfect for any occasion. With its crisp base, savory toppings, and fresh herbs, it offers a satisfying and stylish twist on weeknight dining or entertaining.

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