- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These flatbreads with roasted red pepper sauce feature a luscious bell pepper sauce, olives, and fontina cheese, and are the ideal summer dinner.
Ingredient:
- 4 large red bell peppers, halved lengthwise, stemmed, and seeded
- 1/3 cup slivered almonds, toasted
- 1/4 cup olive oil
- 2 tablespoons chopped fresh basil, plus leaves for garnish
- 1 tablespoon lemon juice
- 2 cloves garlic, smashed
- 1/2 teaspoon salt
- 1 (14.1 ounce) package rectangular flatbreads (2 flatbreads) (such as Stonefire®)
- 2 cups shredded fontina cheese
- 1 cup shredded cooked chicken (see "To Cook Chicken,” below)
- 1/2 cup sliced pitted kalamata and/or green olives
- cracked black pepper, for garnish
