Caramelized onion, bell pepper flatbread

Catalan Flatbread with Anchovies & Piquillo Peppers
Adapted from Tapas: A Taste of Spain in America by Jose Andres.

I modified the recipe slightly by using red bell pepper, mushrooms and for the dough, I used olive oil.

For dough:
1 1/4 Tbsp dry yeast
1/2 cup milk, room temperature
6.5 ozs flour

1 Tbsp olive oil
1/2 tsp. salt

For Topping:

1/2 cup caramelized onion
1/4 cup chopped kalamanta olives
1 cup red bell peppers, roasted, peeled, seeded and slice 1/4 inch

1/2 cup saute oyster mushrooms
4 anchovies
1/2 cup grated cheese, Romano, Parmesan, Manchego

Put flour, yeast, salt, olive oil  and milk into a mixer with hook attachment. Mix on low speed until flour is moistened enough to form a dough. Continue kneading on low speed for 5 minutes until smooth. Remove, lightly grease with olive oil and cover the container with a cloth or plastic wrap and let it rise for about 40 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. 

Divide the dough into 4 equal pieces. Flatten them into an oval with your hand, then use a floured rolling pin to roll them out into long thin strips, about 8 x 3 inches. Place them on the baking sheets and prick each flatbread with a fork.  Top the flatbread with some onions and olives. Bake for 10 minutes.

Remove the flatbread from the oven and add the mushrooms, red bell pepper, anchovies and grated cheese. Sprinkle a little red chili flakes some freshly ground black pepper on top and return flatbreads to the oven for another 4 minutes until nice golden brown and crispy on the edges.

Serve warm with a salad.