Imagine the aroma of caramelized onions and sweet bell peppers wafting through your kitchen, mingling with the warm, golden scent of a crisp, savory pancake. That’s exactly what you get with Italian Bell Pepper and Onion Scarpaccia—a rustic, thin, and irresistibly crispy dish that brings out the best in simple ingredients. Originally hailing from Tuscany, this dish is a savory take on traditional scarpaccia, usually made with zucchini. But trust me, the combination of bell peppers and onions creates a sweet and savory contrast that is absolutely irresistible.
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This is the kind of recipe that feels like a warm hug on a plate—perfect for a cozy night in or as an impressive side for a gathering. So, let’s dive into why you need this in your life!
Why You’ll Love Italian Bell Pepper and Onion Scarpaccia
Versatile: Whether as a snack, appetizer, or side dish, this scarpaccia fits any occasion. Serve it alongside a hearty soup, as part of an antipasto platter, or enjoy it solo with a glass of wine.
Budget-Friendly: With just a handful of everyday pantry staples, you can create something truly special. No fancy ingredients needed—just simple, wholesome goodness.
Quick and Easy: You don’t need to be a master chef to nail this recipe. It’s straightforward, beginner-friendly, and rewarding.
Customizable: Feel free to add fresh herbs, a sprinkle of cheese, or even a touch of spice to make it uniquely yours.
Crowd-Pleasing: Its crispy, golden edges and melt-in-your-mouth center make it a dish everyone will love—kids included!
Ingredients in Italian Bell Pepper and Onion Scarpaccia
Here’s what makes this dish so special:
Bell Peppers: The natural sweetness of red, yellow, or orange bell peppers intensifies as they cook, adding vibrant color and deep flavor.
Onions: Caramelized to perfection, onions bring a savory, slightly sweet contrast that complements the bell peppers beautifully.
Flour: The base of the batter, giving the scarpaccia its delicate structure and crisp edges.
Water: Helps create the light, pancake-like consistency in the batter.
Olive Oil: Adds richness and enhances the crispiness of the scarpaccia.
Salt and Pepper: Essential seasonings to bring out the natural flavors of the ingredients.
Fresh Herbs (Optional): A sprinkle of rosemary or thyme can elevate the dish even further.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Equipment: Preheat your oven to 400°F (200°C). This ensures even cooking and helps achieve that signature crispy texture.
Prepare the Vegetables: Thinly slice the bell peppers and onions. The thinner the slices, the more they’ll caramelize and meld into the batter.
Make the Batter: In a mixing bowl, whisk together the flour, water, olive oil, salt, and pepper until smooth. It should be thinner than pancake batter but thick enough to coat the vegetables.
Combine Ingredients: Gently fold in the sliced bell peppers and onions, making sure they are well coated with the batter.
Prepare Your Baking Dish: Grease a baking pan or line it with parchment paper. Pour the mixture into the pan, spreading it out evenly.
Bake to Perfection: Bake for about 35–40 minutes, or until the edges are golden and crisp. For an extra crispy finish, you can broil it for the last few minutes.
Cool and Slice: Let it cool slightly before slicing into squares or wedges. This helps it set and enhances the texture.
Serve and Enjoy: Serve warm as a side, snack, or appetizer. A drizzle of olive oil or a sprinkle of sea salt makes it even better!
How to Serve Italian Bell Pepper and Onion Scarpaccia
- With a Fresh Salad: A light, lemony arugula salad balances the crispiness of the scarpaccia.
- Alongside a Bowl of Soup: Pair it with a comforting tomato or minestrone soup for a cozy meal.
- As an Appetizer: Serve it with dips like hummus, whipped ricotta, or garlic aioli.
- On Its Own: Enjoy it warm with a sprinkle of flaky sea salt and a drizzle of extra virgin olive oil.
Additional Tips
Prep Ahead: You can slice the vegetables in advance and store them in the fridge to save time.
Spice It Up: Add a pinch of chili flakes for a subtle heat.
Make It Cheesy: A sprinkle of Parmesan or pecorino before baking adds a delicious savory touch.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Freeze for Later: Scarpaccia freezes well! Wrap slices in parchment paper and freeze for up to a month. Reheat in the oven for the best texture.
FAQ Section
Q1: Can I use different vegetables?
A1: Absolutely! Zucchini, mushrooms, or cherry tomatoes all work well in this recipe.
Q2: Can I make this gluten-free?
A2: Yes! Swap the regular flour for a gluten-free blend for a gluten-free version.
Q3: Can I prepare this ahead of time?
A3: Yes, you can make the batter and slice the veggies a few hours ahead. Just stir everything together when ready to bake.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days.
Q5: What’s the best way to reheat scarpaccia?
A5: Reheat in a 350°F (175°C) oven for 10 minutes to restore crispiness.
Q6: Can I freeze scarpaccia?
A6: Yes! Freeze in single layers with parchment paper in between. Reheat in the oven before serving.
Q7: Can I add cheese?
A7: Of course! Parmesan, pecorino, or even mozzarella can be sprinkled on top for extra flavor.
Q8: Can I cook this in a skillet instead of the oven?
A8: Yes! Cook in an oiled skillet over medium heat until crispy on both sides, like a pancake.
Q9: How thin should I slice the vegetables?
A9: As thin as possible! This ensures even caramelization and blending into the batter.
Q10: What can I serve this with?
A10: It pairs beautifully with roasted meats, seafood, or even a simple cheese board.
Final Thoughts
Italian Bell Pepper and Onion Scarpaccia is the perfect way to transform simple ingredients into something truly special. Whether you’re enjoying it as a quick snack, a side dish, or a unique appetizer, it’s bound to become a staple in your kitchen. Give it a try—you won’t regret it!
Print
Italian Bell Pepper and Onion Scarpaccia
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Description
This Italian Bell Pepper and Onion Scarpaccia is a savory, thin-crusted dish inspired by Tuscan cuisine. Made with caramelized onions, sweet bell peppers, and a cornmeal-infused batter, this rustic flatbread is a perfect appetizer or side dish. With its crispy texture and rich flavors, it’s a great addition to your healthy recipes, recipes for dinner, and recipes appetizers and snacks. Try this for a taste of Italy in your own kitchen!
Ingredients
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1 1/3 cups + 2 tablespoons all-purpose flour
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5 tablespoons cornmeal, plus more for dusting
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1 teaspoon dried thyme
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5 small or 2 large red onions, thinly sliced
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2 large bell peppers (any color), thinly sliced
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3/4 cup water
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Kosher salt and freshly cracked black pepper, to taste
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Olive oil, to taste
Instructions
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Preheat the oven to 390°F. Line a large baking pan with parchment paper, sprinkle with cornmeal, and set aside.
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In a large bowl, whisk together the flour, cornmeal, and thyme. Season with salt and black pepper.
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Add the sliced onions and bell peppers, tossing to coat them in the dry mixture.
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Slowly pour in the water, stirring until a thick batter forms.
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Spread the batter evenly onto the prepared baking pan, pressing it down to create a uniform thickness.
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Drizzle the top with olive oil and sprinkle additional salt and cornmeal for extra crispiness.
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Bake for 50 to 60 minutes, or until golden brown on top.
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Let cool for 15 minutes before slicing and serving.
Notes
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Use a mix of red, yellow, and green bell peppers for a colorful presentation.
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Serve with a drizzle of balsamic glaze or a side of marinara sauce for extra flavor.
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This dish can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 300 mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg