Italian Bell Pepper and Onion Scarpaccia

A rustic Italian vegetable flatbread from Tuscany that transforms simple garden vegetables into an extraordinary meal. This crispy, flavorful dish is perfect as a light main course or impressive appetizer.

No ratings yet

Print Pin

Course: Appetizer, Main Course

Cuisine: Italian, Mediterranean

Keyword: Scarpaccia, Bell Pepper, Onion, Italian Flatbread, Vegetable Flatbread

Prep Time: 15

Cook Time: 35

Resting Time: 10

Total Time: 50

Servings: servings

Calories: 210kcal

Equipment

Baking Sheet
Parchment Paper
Large bowl

Ingredients

2 cups all-purpose flour substitute with gluten-free flour blend if needed
2 red bell peppers thinly sliced
1 yellow bell pepper thinly sliced
2 sweet onions thinly sliced
3 tbsp extra virgin olive oil preferably Italian
1 cup water
2 tsp sea salt
1 tbsp fresh rosemary finely chopped
2 cloves garlic minced
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/2 cup grated Pecorino Romano can substitute with nutritional yeast for vegan version

Instructions

Slice your bell peppers and onions into thin, uniform strips (about ⅛-inch thick). Place them in a large bowl and toss with 1 tablespoon of olive oil and 1 teaspoon of salt. Let them rest for 10 minutes to allow the salt to draw out excess moisture.
In a separate large bowl, whisk together the flour, remaining salt, and black pepper. Gradually add water while whisking continuously to create a smooth batter with the consistency of thick pancake batter.
Gently fold your salted vegetables, minced garlic, rosemary, and oregano into the batter, coating all vegetables evenly without overmixing.
Preheat your oven to 425°F (220°C). Line a 12x16-inch baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil. Spread the oil evenly.
Pour your vegetable-batter mixture onto the prepared baking sheet, spreading it evenly to about ¼-inch thickness. Drizzle the remaining olive oil on top and sprinkle with the grated Pecorino Romano.
Bake for 30-35 minutes until the edges are deeply golden and crispy while the vegetables are tender and slightly caramelized.
Let cool slightly before cutting into squares and serving warm or at room temperature.

Notes

For best results, make sure to properly salt and drain the vegetables to prevent a soggy flatbread. The Scarpaccia actually tastes better the next day as the flavors meld together, making it a great make-ahead option. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe