A Squared: What's For Dinner Wednesday: Pesto Flatbread with Caramelized Onions & Roasted Peppers

Wednesday, October 24, 2012

What's For Dinner Wednesday: Pesto Flatbread with Caramelized Onions & Roasted Peppers

It has been (and continues to be) one seriously busy week.  After a celebration of our anniversary on Monday, an all day business trip to Indiapolis on Tuesday, and a little west coast mini-vacation coming up this Friday I am exhausted just thinking about it all!  Since we have so much going on this week pizza seemed like a great dinner to work into this week's rotation.  It's quick and satisfying and easy to put together while we're running around preparing for our trip.  Pair it with a simple salad and dinner is ready.  This recipe also make enough for about 4 servings, so we had some leftovers for lunches this week too.


  • Cooking spray
  • 2 Naan flatbreads
  • 1/2 cup prepared pesto
  • 1/4 goat cheese crumbles
  • 3/4 cup shredded reduced fat Italian cheese blend, divided
  • 1/2 Tbs. butter
  • 1/8 tsp. salt
  • 1 Sweet Vidalia onion, thinly sliced
  • 1 Red Bell Pepper, sliced in half and seeded

Preheat oven to 400 degrees.  Coat a cookie sheet with cooking spray and place flatbreads on the sheet.  Spread pesto evenly over the top of each flatbread and sprinkle with goat cheese.  Take 1/4 cup of the shredded cheese and sprinkle over each flatbread.

Heat a pan over medium heat and add butter.  Once melted, add onions and salt and cook, stirring often, until the onions are soft and slightly browned, about 10 minutes.  Remove onions from heat and set aside.

Preheat the broiler and flatten peppers skin side up onto metal baking sheet.  Broil the peppers until skin is blackened and blistered.  Transfer peppers immediately to a medium sized bowl and cover tightly with plastic wrap.  Set aside and let peppers cool, about 10-15 minutes.  Peel the skin from the outside of each pepper and discard the skins.  Thinly slice the peppers and layer pepper and onions slices evenly on top of each flatbread.  Sprinkle the remaining shredded cheese on top of the flabreads.  

Bake 10-15 minutes until cheese begins to look brown and bubbly.  Remove from oven and allow to cool for about 5 minutes before slicing.

1 comment:

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