Besides adding our garden’s delicious red peppers to sauces, fry, and stuff with rice, vegetables, meat, or fish, I love the combination of flavors created by olive-oil-sautéed peppers and use them as topping for my flat bread, pairing them with crumbled feta cheese.
The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens.
See also the Tomato and Cheese topped bread, the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.
Makes TWO large Laganes (flat breads), or FOUR smaller 10X7 inch (25X18,5 cm) breads, serving 8-12 people as appetizer