Flatbreads with Roasted Red Pepper Sauce

01Method

1. 1

   Heat the oven to 450°F (230°C). Line two rimmed baking sheets with foil and lay the pepper halves cut-side down across both sheets.

2. 2

   Roast until the skins are deeply charred and blistered, 30–40 minutes. Move the peppers to a large bowl, cover tightly with plastic wrap or a kitchen towel, and leave to steam until cool enough to handle, 20–30 minutes. Pull off and discard the skins — you should end up with about 2 cups of roasted pepper flesh.

3. 3

   Lower the oven temperature to 425°F (220°C).

4. 4

   To make the sauce, combine the roasted peppers, almonds, oil, basil, lemon juice, garlic, and salt in a blender or food processor and blitz until completely smooth.

5. 5

   Discard the foil from the baking sheets and place one flatbread on each sheet. Spread the sauce evenly over each flatbread, leaving about ½ inch bare around the edges. Set aside any leftover sauce for another use. Scatter the cheese, chicken, and olives evenly over the top.

6. 6

   Bake until the cheese has fully melted and the edges are golden brown, 8–9 minutes. For extra crispness, slide the flatbreads directly onto the oven rack for the last 6–7 minutes instead. Finish with cracked black pepper and fresh basil leaves, then cut each flatbread into 6 pieces.