This recipe was adapted from the Jerusalem cookbook.  Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments.  Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product look prettier, but it reduces the liquid given off by the peppers during the cooking process.  Pros – a less soggy flatbread. Cons – it takes longer.  2)  You really need to love the taste of red bell peppers.  Even with all of the other added ingredients the pepper flavor dominates the flatbread, and I even halved the amount of bell peppers used in the original recipe.  Pros – good overall flavor.  Cons – one note flavor.  3) Pizza dough lacks the richness if the puff pastry.  Pros – lower fat.  Cons – the puff pastry might add an additional level of flavoring to mellow out the strong bell pepper taste, and is easier to cut through.

Red Pepper & Egg Flatbreads

Ingredients:

• 2 Red Bell Peppers sliced
• 1 ball of Pizza Dough (room temp)
• 1 Sweet Onion sliced
• 2 sprigs of Thyme – stems removed
• 1 tsp ground Coriander
• 1 tsp ground Cumin
• 2 tbsp Butter (or olive oil.  I chose to use butter to make up for the lack of puff pastry)
• 3 tbsp chopped Parsley
• 4 Eggs + 1 Egg
• Fresh Mozzarella
• Salt and Pepper

Directions:

1. Preheat the oven to 425 degrees.
2. Melt the butter in a sauté pan.
3. Caramelize the peppers and onions.  Cook off as much of the liquid as possible.
4. Add the thyme, coriander, and cumin.
5. Season with salt and pepper.
6. Remove the vegetables from the heat.
7. Stir in half of the parsley.
8. Roll out the pizza dough, and place it on a parchment lined baking sheet.
9. Brush the top of the pizza dough with a beaten egg.
10. Arrange the peppers and mozzarella on top of the pizza dough leaving four wells in the middle of each quarter of the pizza for the eggs.
11. Bake the pizza for 12 minutes.
12. Remove the pizza form the oven, and gently break an egg into each of the 4 wells.
13. Return the flatbread to the oven for 7 more minutes.
14. Remove the flatbread from the oven, and season it with salt and pepper and the remaining parsley.