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Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza

Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Recipe and photos by Tom Weber

Lazy Person's Pesto-Based Flatbread Pizza

If you recall, a little while back I showcased the easy - let's be honest, LAZY - steps involved in making the Lazy Person's Pesto-Based Flatbread Pizza. That simple recipe was designed to serve as the foundation for a host of different flatbread pizzas, but all employing the Pesto sauce as the primary ingredient. If you missed that primer, don't fret, I've got you covered. Just click on the recipe link here LPPBFP.

Lazy Person's Golden Rush Bell Pepper Sauce

Recently, I posted the steps in preparing the Lazy Person's Golden Rush Bell Pepper Sauce. It's perfect over, around and through pasta; as a great topper/dipper for beef fondue along with grilled meats, fish and poultry; and, as the key ingredient for another series of flatbread pizzas. Remember that recipe? No? HOW DARE YOU! Just kidding. Click here, LPGRBPS, to review it.

Now that we've gotten the "paper work" out of the way, what do you say we head back into the galley and whip up a whole new line of flatbread pizzas using the bell pepper sauce, in lieu of Pesto, as our flagship ingredient? This new line is called the Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza. Hit the light switch, grab an apron, and away we go.

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LAZY PERSON'S BELL PEPPER SAUCE-BASED FLATBREAD PIZZA

Ingredients (per person)

  • 1 Piadina Romagnola (or similar large size flatbread)
  • 50 gr (2 oz) of Stracchino cheese (or Crescenza or Robiola)
  • 70 gr (5 tablespoons) of Golden Rush Bell Pepper Sauce
  • 1.25 gr (1/4 teaspoon) Dried Red Pepper (more/less depending on your threshold for HEAT)
  • 2 large, thin slices of Cooked-Roasted Ham
  • 1 dozen medium sized vine-ripened Datterino Cherry Tomatoes (or similar)
  • 30 gr (2 tablespoons) shaved Parmigiano-Reggiano cheese

Prep and Cooking time: 25-min

__________________________________

Step-1: Pre-heat over to 200C (390-400F)

oven pre-heated to 200C

(While the oven warms)

Step-2: Cover oven tray w/ parchment paper or aluminum foil and lay down one Piadina

Piadina Romagnola package

Piadina Romagnola flatbread

Step-3: Spread the Stracchino cheese around the Piadina/flatbread covering it completely

Stracchino cheese and cheese spread around piadina flatbread

Step-4: Sprinkle Red Pepper all across the top of the cheese spread

dried red bell pepper

Step-5: Place dollops of the Bell Pepper Sauce atop the Piadina/flatbread and spread evenly

bell pepper sauce on piadina flatbread

Step-6: Place thinly sliced pieces of Cooked-Roasted Ham around

Step-7: Dot with halved or whole Cherry Tomatoes

cherry tomatoes on piadina flatbread

Step-8: Place shaved Parmigiano-Reggiano cheese pieces around and in between the tomatoes

Parmigiano-Reggiano cheese placed around and in between tomatoes on piadina flatbread

Step-9: Place Flatbread Pizza in the oven, set timer for 15-min, pour a glass of wine, relax

flaatbread pizza placed in the oven with timer set for 15 minutes

Step-10: Plate the Flatbread Pizza and serve with your favorite Mixed Green Salad

finished bell-pepper sauce-based flatbread pizza

Wine Pairing: Rosso Piceno DOCVelenosi Vineyards – Ascoli Piceno, Italy -- A brilliant ruby red with a zesty bouquet hinting of forest fruit, strawberries and vanilla. Rosso Piceno DOC has a tangy taste, fruit-forward character and lean flavor. The tannins are slight lending to a fine, aromatic finish in each sip.

Piceno DOC from Velenosi Vineyards, Ascoli Piceno, Italy

Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Apfelstrudel
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale




Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


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