A yeasted dough is rolled thin and topped with leftover roasted pepper and onion before baking, making the flatbread native to Catalonia. A tasty way to use up leftover vegetables, it is a simple yet satisfying take on the flatbread category.
Knead the flour with the salt, fresh yeast, lukewarm water and 2 tablespoons of olive oil for 10 minutes until soft.
Cover the dough and let it rise in a warm spot for 40 minutes, until doubled in size.
Roll the risen dough out thin on a baking tray, scatter the leftover roasted pepper and sliced red onion over it, then drizzle with the remaining olive oil.
Bake in an oven preheated to 220°C until the edges turn golden, about 25 minutes.
Do not roll the dough before it has risen; unrisen dough tears when stretched thin. Allergens: contains gluten (flour).
If you have no leftover roasted pepper, freshly roasted red pepper works too; roasting adds about 15 minutes to the recipe.
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