---
title: Green Pepper and Black Olive Flatbread
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w16-r8-green-pepper-and-black-olive-flatbread-5c798d95c445fa3dc7660122
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Sesame
tags:
  - Veggie
  - Spicy
rating: 4.0
rating_count: 901
source_chef: Recipe Development Team
nutrition:
  calories: 800
  protein: 19
  fat: 49
  saturated fat: 20
  carbohydrates: 73
  sugar: 12
  fiber: 7
  cholesterol: 85
  sodium: 880
image: "https://images.recipes.furrysalamander.com/Flatbread%20Recipes/green-pepper-and-black-olive-flatbread.avif"
---

Place a #baking sheet{} on top rack of oven and preheat oven to 450 degrees. Wash and dry all produce. Halve, deseed, and thinly slice @green bell pepper{2%unit}(thinly sliced). Peel and thinly slice @shallot{2%unit} into rounds. Roughly chop @garlic{4%clove}. Roughly chop @black olives{2%oz}. Tear @fresh mozzarella{8%oz} into small pieces.

Heat a drizzle of @olive oil{2%tsp} in a #small pan{} over medium heat. Add @Italian seasoning{2%tsp} and half the garlic. Cook until fragrant, ~{1%minutes}. Add @tomato paste{6%tbsp}, ¼ cup water, and @sugar{2%tsp}. Bring to a simmer, then turn off heat. Season with @salt{} and @black pepper{}.

Place @flatbreads{4%unit} on a cutting board. Rub each side with a drizzle of @vegetable oil{8%tsp}. Using a spoon, evenly spread flatbreads with tomato sauce. Top with bell pepper and as much shallot and olives as you like. Evenly top with mozzarella.

Transfer assembled flatbreads to preheated baking sheet. Bake on top rack until flatbreads are browned and crisp and cheese has melted, ~{15%minutes}.

Meanwhile, in a small microwave-safe bowl, combine remaining garlic, a pinch of @chili flakes{1%tsp}, and @butter{6%tbsp}. Microwave on high until melted and fragrant, ~{1%minutes}. Season with salt.

Transfer baked flatbreads to a cutting board; cut into wedges. Serve with chili garlic butter for drizzling on top and dipping crusts into.