Imagine a warm, savory tart, thin and crispy on the edges, yet tender in the middle, bursting with the sweet, caramelized flavors of roasted bell peppers and onions. This, my friends, is Scarpaccia, a traditional Tuscan flatbread that’s as charmingly rustic as it is utterly delicious. While often associated with zucchini, the bell pepper and onion version is a vibrant celebration of summer produce, showcasing how simple ingredients can create something truly extraordinary. It’s a dish that evokes lazy afternoons in the Italian countryside, perfect for a light lunch, an elegant appetizer, or a delightful side.
Why I Love This Recipe
I’m a huge fan of recipes that highlight fresh, seasonal ingredients without a lot of fuss. Scarpaccia fits this bill perfectly. It’s deceptively simple, relying on the inherent sweetness of bell peppers and onions to shine through. What I truly adore about this particular Scarpaccia is its versatility. It’s fantastic warm from the oven, but it’s equally delightful at room temperature, making it an ideal candidate for picnics, potlucks, or meal prepping for a few days. Plus, the texture—that delightful crisp-chewy balance—is just irresistible. It’s a taste of Tuscany in every bite, and a wonderful way to use up an abundance of summer vegetables.
Ingredients
Here’s what you’ll need to bring this rustic Italian treat to life:
- 2 large bell peppers (any color, or a mix for visual appeal), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil, plus more for greasing and drizzling
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup cold water, plus more if needed
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Swaps and Notes
- Bell Peppers: While any color works, red, yellow, and orange bell peppers tend to be sweeter. Green bell peppers will give a slightly more herbaceous, less sweet flavor. Feel free to use a mix!
- Onion: Yellow onions are classic here, but a red onion would also add a lovely color and sharper bite. Sweet onions are also a great choice if you want to lean into that caramelized sweetness.
- Herbs: Fresh basil or parsley adds a lovely fresh note at the end. You could also mix in a teaspoon of dried oregano or Italian seasoning into the batter for a deeper savory flavor.
- Flour: All-purpose flour is standard. For a slightly nuttier flavor, you could try using half all-purpose and half whole wheat flour, though it might make the texture a bit denser.
- Water: The amount of water can vary slightly depending on your flour and humidity. Add it gradually until you reach a thin, pourable batter consistency, similar to a very thin pancake batter.
- Add-ins (Optional): A sprinkle of grated Parmesan cheese over the top before baking adds a lovely salty, umami kick. You could also add a pinch of red pepper flakes to the vegetables for a subtle heat.
Steps for the Recipe
Let’s get cooking this delightful Scarpaccia!
- Prep the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the thinly sliced bell peppers and onion with 1 tablespoon of olive oil, a pinch of salt, and a grind of black pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until slightly softened and beginning to caramelize. This step brings out their sweetness and deepens their flavor.
- Make the Batter: While the vegetables are roasting, in a large mixing bowl, whisk together the flour, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually add the 1/2 cup of cold water, whisking constantly, until you have a smooth, thin batter. It should be thinner than pancake batter but thicker than crepe batter—it needs to coat the vegetables without being too heavy. Add a touch more water if needed to reach this consistency.
- Combine and Assemble: Once the roasted bell peppers and onions are slightly cooled, add them to the batter, stirring gently to coat all the vegetables evenly.
- Prepare for Baking: Lightly grease a 9×13 inch baking dish (or a similar sized shallow baking sheet with a rim) with olive oil. Pour the vegetable and batter mixture into the prepared dish, spreading it out evenly. You want a relatively thin layer for that characteristic crispness. Drizzle a little extra olive oil over the top.
- Bake: Bake for 30-40 minutes, or until the edges are golden brown and crispy, and the center is set and cooked through. The exact time will depend on the thickness of your Scarpaccia and your oven.
- Cool and Serve: Once baked, remove the Scarpaccia from the oven and let it cool in the pan for a few minutes before slicing. Garnish with fresh basil or parsley, if using. Serve warm or at room temperature.
Tips for Success
- Thin Slices are Key: For both the peppers and onions, thin, even slices ensure they cook thoroughly and caramelize beautifully.
- Don’t Skip Roasting: Pre-roasting the vegetables concentrates their flavors and softens them, preventing a raw taste in the final dish.
- Thin Batter, Crispy Scarpaccia: The batter should be quite thin. This is what gives Scarpaccia its distinctive light, almost crepe-like texture with crispy edges.
- Even Spread: Ensure the vegetables and batter are spread evenly in the pan for consistent cooking and browning.
- Don’t Overcrowd: If doubling the recipe, use two baking dishes or bake in batches to ensure the vegetables can roast properly and the Scarpaccia can spread thinly.
Serving Suggestions and Pairings
This Italian Bell Pepper and Onion Scarpaccia is incredibly versatile. Enjoy it as a light lunch with a simple green salad dressed with a vinaigrette. It makes an excellent appetizer for a dinner party, perhaps alongside some cured meats and cheeses. For a heartier meal, it pairs wonderfully with grilled chicken or fish. To complement its savory notes, consider serving it with a refreshing drink like a classic Classic Margarita Recipe: Easy and Delicious for a casual gathering, or a crisp white wine.
Storage and Leftover Tips
Leftover Scarpaccia can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s delicious cold, at room temperature, or gently reheated. To reheat, you can warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes to bring back some of its crispness, or in a toaster oven. Microwaving is an option, but it will soften the texture significantly.
More Recipes You Will Love
If you enjoyed the simple elegance and fresh flavors of this Italian Bell Pepper and Onion Scarpaccia, you’ll surely appreciate these other delightful recipes by Jason Griffith:
- For another easy and comforting savory dish, check out Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- Craving something sweet after your savory treat? These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession are incredibly satisfying.
- If you’re looking for a guaranteed crowd-pleaser for your next gathering, This Crockpot Nacho Dip Is The Reason I Never Have Leftovers is a must-try.
- And for a truly comforting baked good, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
Final Thoughts
Scarpaccia is more than just a savory tart; it’s an experience, a simple yet profound testament to the beauty of Italian home cooking. It’s a wonderful way to enjoy seasonal produce and bring a little bit of Tuscan sunshine into your kitchen. Give this recipe a try, and I promise it will become a new favorite.
I’d love to hear about your Scarpaccia adventures! Share your thoughts or any personal touches you added in the comments below. And be sure to follow Chef Maniac for more delicious and approachable recipes!
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