Ingredients

• 4 large red bell peppers
• 0.33 cups slivered almonds , toasted
• 0.25 cups olive oil
• 2 tablespoons chopped fresh basil , plus leaves for garnish
• 1 tablespoon lemon juice
• 2 cloves garlic , smashed
• 0.5 teaspoons salt
• 1 14.1 ounce) package flatbreads
• 2 cups shredded fontina cheese
• 1 cup shredded cooked chicken
• 0.5 cups kalamata and/or green olives
• black pepper , for garnish

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line 2 (10x15-inch) rimmed baking sheets with foil. Arrange half of the peppers, cut sides down, on each prepared baking sheet.
2. 2 Roast in the preheated oven until skin is blistered and charred, 30 to 40 minutes. Transfer peppers to a large bowl. Cover with plastic wrap or a tea towel; let stand until cool enough to handle, 20 to 30 minutes. Peel and discard skins. You should have about 2 cups roasted peppers.
3. 3 Reduce oven temperature to 425 degrees F (220 degrees C).
4. 4 For sauce, blend roasted peppers, almonds, oil, chopped basil, lemon juice, garlic, and salt in a blender or food processor until smooth.
5. 5 Remove and discard foil from baking sheets. Arrange 1 flatbread on each baking sheet. Spread each flatbread with 1/2 cup sauce, spreading to 1/2 inch from edges. Reserve remaining sauce for another use. Top evenly with cheese, chicken, and olives.
6. 6 Bake until cheese is melted and edges are browned, 8 to 9 minutes. For a crispier crust, bake topped flatbreads 6 to 7 minutes directly on oven rack instead of on baking sheets. Garnish with black pepper and additional basil. Cut each flatbread into 6 slices.

Nutrition per serving