When I planned this on the weekly meal schedule I actually called it “flatbread” which makes me feel less guilty about eating it on a Monday.
I wanted something simple for dinner since I always come home from school on a Monday drained and the last thing I want to do is spend hours in the kitchen (plus I always seem to have a ton of homework on Mondays). I borrowed this idea from the Make it Tonight Cookbook and covered whole wheat naan bread with homemade roasted red pepper spread, feta cheese, sautéed kale, artichoke hearts, mozza cheese and black olives and toasted the whole thing in the oven until bubbly. Delicious!
Roasted Red Pepper Spread
Roasted red pepper spread is only slightly harder to make than olive tapenade, even if you roast you own peppers. I baked four sweet red peppers (cut in half and seeded) cut side down in the oven for about 15 minutes at 400C until the skin wrinkled. Then I placed them in a bowl, covered it with plastic wrap and let it sit for another 10 minutes. After this the skin peeled off easily and I was able to puree the red peppers with a few cloves of garlic to make a smooth paste. Delicious as a sauce for just about anything.