Ingredients
- For the dough
- 1 2/3 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tbsp olive oil
- 1 egg yolk
- 3/4 cup water
- Topping
- 1 red pepper
- 1 green pepper
- 1 medium eggplant
- 1 large sweet onion, very thinly sliced
- 1 clove garlic, minced fine
- 12 black olives, pitted and coarsely chopped
- salt and pepper to taste
- 2 large ripe tomatoes, thinly sliced
- 1 tbsp butter
- 5 tbsp olive oil, plus a tad more to grease the pan
Preparation
Step 1
Preheat oven to 450 degrees fahrenheit. Place peppers and eggplant on baking sheet and roast, turning them so they char evenly on all 4 sides, about 45 minutes.
While veggies are roasting, slice and caramelize the onions. In a cast iron skillet, melt 1 tbsp butter in 1 tbsp olive oil over moderately high heat. Add sliced onions, turn down the heat to medium and saute, stirring frequently, until onions are caramelized, about 10-15 minutes. Cool.
Remove roasted vegetables to a brown paper bag to cool about 15 minutes.
While the roasted veggies are cooling in the bag, make the flatbread dough. Sift flour, baking powder and salt into a bowl. Make a well in the center, and add olive oil and egg yolk. Gradually add water, mixing into the flour with a wooden spoon. Turn dough out onto a lightly floured surface and knead for about a minute until soft, smooth and elastic. Form into a ball and place into a large lightly oiled bowl. Cover with a kitchen towel and leave in a warm place for 30 minutes until dough puffs slightly.
Peel cooled roasted veggies, discarding the stems, seeds and skins. Slice into thin strips, then toss gently with onions, garlic and olives. Season generously with salt and pepper. Set aside.
On a lightly floured surface, roll out dough to fit a lightly oiled 12 by 9 inch baking pan. Press dough into pan and trim edges if need be.
Cover the base of the dough with the tomato slices. Brush with 2 tbsp olive oil. Arrange the veggies evenly over the tomato slices and drizzle with remaining oil. Bake until edges are starting to brown, about 25 minutes. Remove from oven, let cool slightly, slice into squares and serve warm.