Flatbreads with Red Pepper–Almond Sauce

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Line 2 (10x15-inch) rimmed baking sheets with foil. Place half of the peppers, cut sides down, on each prepared baking sheet.

2. 2

   Roast in the preheated oven until the skin is blistered and charred, 30 to 40 minutes. Move the peppers to a large bowl. Cover with plastic wrap or a tea towel; let sit until cool enough to handle, 20 to 30 minutes. Peel off and discard the skins. You should have about 2 cups roasted peppers.

3. 3

   Lower the oven temperature to 425 degrees F (220 degrees C).

4. 4

   For the sauce, blend the roasted peppers, almonds, oil, chopped basil, lemon juice, garlic, and salt in a blender or food processor until smooth.

5. 5

   Remove and discard the foil from the baking sheets. Set 1 flatbread on each baking sheet. Spread each flatbread with 1/2 cup sauce, leaving a 1/2-inch border at the edges. Reserve the remaining sauce for another use. Top evenly with the cheese, chicken, and olives.

6. 6

   Bake until the cheese is melted and the edges are browned, 8 to 9 minutes. For a crisper crust, bake the topped flatbreads 6 to 7 minutes directly on the oven rack instead of on baking sheets. Garnish with black pepper and additional basil. Cut each flatbread into 6 slices.

• Calories 687.36 kcal High
• Protein 27.45 g Good Source
• Carbs 48.56 g Moderate
• Total Fat 42.89 g High
• Saturated Fat 18.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 84.78 mg High
• Sodium 1174.18 mg High
• Fiber 6.04 g Good Source
• Sugar 5.15 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 760.15 mg Good Source
• Iron 2.82 mg Moderate
• Potassium 235.18 mg Low Source
• Vitamin A 272.38 mcg_rae Good Source
• Vitamin C 110.15 mg Good Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄