Preheat the oven to 200°C (400°F/Gas 6). Toss the capsicums together in a bowl with a pinch of salt and freshly ground black pepper. Spread out on a baking tray and cook in the oven for 30 minutes, or until tender. Allow to cool. Sprinkle the paprika into the oil and brush over each flatbread. Grab a handful of the cooled roasted capsicum and press the pieces into the flatbreads so that they are half submerged in the dough.