Food & Cooking Recipes Lunch Recipes Pepper-Provolone Flatbread Pizzas 4.3 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready. Ingredients 1 tablespoon olive oil, plus more for grilling 2 halved red or yellow bell peppers Salt and pepper 4 large naan 6 ounces shredded provolone ⅓ cup grated Parmesan (1 ½ ounces) ½ teaspoon red-pepper flakes (optional) 2 tablespoons fresh oregano leaves Olive oil Directions Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush peppers with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, and thinly slice. Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with provolone, peppers, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with oregano and serve. Cook's Notes From the Bread AisleAny ready-made flatbread can be put to use as instant pizza crust -- try Indian naan, whole-grain pita, or flavored bread for a little extra zest. Rate it Print