Italian Bell Pepper and Onion Scarpaccia – A Savory Tuscan Delight You’ll Crave Again!
This rustic dish takes me back to my nonna’s tiny Tuscan kitchen, where the scent of sweet onions, bell peppers, and olive oil would drift through the air by late afternoon. Scarpaccia is like a veggie-loaded savory pancake—crispy on the outside, tender on the inside, and ridiculously flavorful.
Ingredients
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tsp dried oregano
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- ¾ cup warm water
- ¼ cup grated Parmesan cheese
- Optional: ¼ tsp chili flakes for heat or fresh basil for topping
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan or cast iron skillet with parchment or brush generously with olive oil.
- In a skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, season with oregano, salt, and pepper, and cook until soft and slightly caramelized—about 8–10 minutes.
- In a mixing bowl, combine flour, water, and cheese. Mix until smooth like pancake batter.
- Fold the sautéed vegetables into the batter.
- Pour mixture into prepared pan, spreading evenly. Drizzle with olive oil on top for extra crispiness.
- Bake for 30–35 minutes or until the top is golden and edges are crisp. Let cool slightly before slicing.
- Serve warm or at room temperature, topped with basil if desired.
Nutritional Breakdown (per slice, approx.)
| Calories | 165 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 9 g |
| Sodium | 250 mg |
Quick Recipe Summary
| Bell Pepper & Onion Scarpaccia | |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Serves | 6 |
FAQs
Q: Can I add zucchini or tomatoes?
Absolutely! Zucchini is traditional in other Scarpaccia versions—just be sure to remove excess moisture.
Q: Is this gluten-free?
Use a 1:1 gluten-free flour substitute and it should work beautifully.
Q: How should I store leftovers?
Wrap tightly and refrigerate up to 3 days. Reheat in a pan or oven to crisp it back up.
Q: What’s the best time to eat this?
Anytime! It’s great warm for dinner, chilled for lunch, or even packed into a picnic basket.
Whether you’re channeling a rustic Italian evening or just need a flavorful veggie-packed side, this Scarpaccia is a crispy, comforting crowd-pleaser.
