Tomato, Pepper and Onion Flatbread

Tomato, Pepper and Onion Flatbread

I went to my first Pilates class several weeks ago having wanted to try it for a while now.
My class is filled with mostly lithe women doing impressive twisty-bendy things with their bodies; while our encouraging instructor, in a soothing lyrical tone directs us in fluid poses, promising rewards like flexibility, loosened and opened hips, and a graceful mind.

I met another newbie in the first class, an older woman on the mat next to me; we seemed to be the only ones struggling.
After a particularly hairy pose, she asked, whispering; “Do you know why it’s so important to have our hips opened?” I laughed, lost my balance, and fell out of the pose.
The next class, the woman saved me a spot by her side and we worked in silent camaraderie.

Tomato, Pepper and Onion Flatbread Tomato, Pepper and Onion Flatbread
Tomato, Pepper and Onion Flatbread Tomato, Pepper and Onion Flatbread

It’s been a few weeks now and the class feels less intimidating, we’re getting better, the woman and I; and I feel good after each class.
So now I’m always running around on Tuesday evenings, rushing to get to Pilates – I’ve become one of those people.

Tuesday dinners are quick, not too heavy but still substantial – this is where these veggie flatbreads come in.
Fresh flavourful vegetables piled on top of thin crispy bread, it’s versatile and fast – the dough is premade and the veggies prepped ahead of time, all that’s left to do at dinner time is to assemble and bake.

For this tomato, pepper and onion flatbread, I slathered red cabbage pesto and an antipasto spread on the dough before heaping the vegetables on top. My antipasto spread made the flatbread a tad oily, so I’m thinking hummus next time, and maybe throw in some spinach to green it up.

Peppers & Onion Flatbread Tomato, Pepper and Onion Flatbread

There isn’t a step by step recipe for this, but here’s a guideline:
Stretch or roll out medium-sized bread or pizza dough, spread your favourite type of sauce; tomato sauce, pesto, hummus, etc.on the top.
Pile on chopped tomatoes, peppers and onions. Bake for 10 – 15 minutes at 350 degrees F. until golden brown. Sprinkle with salt and pepper flakes and enjoy!
Alternatively, you can use pita bread or naan and bake for 5 – 10 minutes at 350 degress F.

Tomato, Pepper and Onion Flatbread

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  • Reply Bintu @ recipesfromapantry

    your pictures continue to be amazing….love this recipe

    14 March, 2013 at 6:48 am
    • Reply Elsa

      Thanks, Bintu! 🙂

      14 March, 2013 at 12:49 pm
  • Reply Kitchen Butterfly

    Finding things we have in common, we share with others. Whether its tricky Pilates moves or ‘easy’ pizzas. Life can be good!

    15 March, 2013 at 10:24 am
    • Reply Elsa

      I love that! You say the most heartwarming things 🙂

      18 March, 2013 at 4:32 pm

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