Pizza and Turkish flatbreads
Yeasted dough is rolled thin, topped with leftover roasted peppers and onion, and baked into a Catalan specialty from Spain. This is a tasty way to use leftover vegetables in a simple but filling baked flatbread.
Knead the flour, salt, fresh yeast, warm water, and 2 tablespoons of olive oil for 10 minutes, until a soft dough forms.
Cover the dough and let it rise in a warm place for 40 minutes, until doubled in size.
Roll the risen dough out thinly and spread it on a baking pan. Scatter the leftover roasted pepper strips and sliced red onion on top, then drizzle with the remaining olive oil.
Bake in an oven preheated to 220°C / 430°F for 25 minutes, until the edges are golden.
Do not roll out the dough before it has risen; unrisen dough may tear when stretched thin. Allergen: contains gluten (flour).
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