Flatbreads: Smoked Paprika and Capsicum Topping

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Preparation info

  • Difficulty

    Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Ingredients

  • 1 green capsicum (pepper), seeded, membrane removed and cut into 3 cm (1¼ inch) pieces
  • 1 yellow capsicum (pepper), seeded, membrane removed and cut into 3 cm (1¼ inch) pieces
  • 1 red capsicum (pepper), seeded, membrane removed and cut into 3 cm (1¼ inch) pieces
  • teaspoons smoked paprika
  • 55 ml ( fl oz) extra virgin olive oil

Method

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.