Italian Bell Pepper and Onion Scarpaccia Recipe

There’s something undeniably special about a rustic Italian dish that brings together bright, fresh veggies in a way that’s both hearty and surprisingly light. Enter this Italian Bell Pepper and Onion Scarpaccia: a savory, golden tart that’s a breeze to whip up—even on the busiest weeknight. With tender bell peppers and sweet onions nestled in a delicate, herby batter, this recipe celebrates simplicity without sacrificing flavor. The result? Crisp edges, a creamy interior, and a dish that makes vegetables the true hero. Whether you’re feeding family, hosting friends, or just treating yourself, Scarpaccia always feels like a celebration.

Why You’ll Love This Recipe

• Effortless Weeknight Magic: Minimal prep, one bowl, and hands-off baking make this recipe almost shockingly easy. Perfect for those days when you want something impressive with nearly zero fuss.
• Bursting with Freshness: Sweet onions and vibrant bell peppers caramelize together for a flavor combination that’s naturally irresistible—no fancy tricks required.
• Versatile and Forgiving: Freely swap ingredients, tweak seasonings, and adjust thickness. Honestly, it’s almost impossible to mess up.
• Crowd-Pleasing: This golden tart can be served warm or at room temperature, making it great for parties, potlucks, or quick lunches on the go.

this Recipe

Ingredients

Here’s the beauty of Scarpaccia: just a handful of pantry staples and fresh produce, each with a clear purpose:

• All-Purpose Flour: The foundation of your batter, bringing everything together for a tender crumb.
• Cornmeal: Adds a gentle crunch and subtle sweetness; perfect for that classic rustic texture. A little extra for dusting turns the crust delightfully golden.
• Dried Thyme: Infuses the tart with delicate herbaceous notes that complement the vegetables so well.
• Red Onions: Go for small ones if you can—their flavor is perfect here, sweet and mellow once baked.
• Bell Peppers: Any color works—red for sweetness, yellow for brightness, or mix and match for even more flavor and color.
• Water: Combines with the dry mix to form your gloriously thick batter.
• Kosher Salt and Freshly Cracked Black Pepper: Essential for balancing out the sweetness of the veggies. Season assertively!
• Olive Oil: For drizzling—this is your ticket to a crisp top and deep, savory flavor.

Tip: Parchment lining and a generous cornmeal dusting keep everything from sticking and boost texture.

Variations

Scarpaccia is the definition of flexible. Try these easy twists whenever you’re craving something a little different:

• Add Cheese: Scatter crumbled goat cheese or shredded Parmesan over the top before baking for creamy, salty pops.
• Change Up the Herbs: Swap thyme for rosemary, oregano, or basil—whatever you’ve got on hand.
• More Veggies: Thinly sliced zucchini, cherry tomatoes, or even leftover roasted vegetables work beautifully.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the batter for some gentle heat.
• Whole Grain: Substitute part of the all-purpose flour with whole wheat for an extra wholesome bite.

How to Make the Italian Bell Pepper and Onion Scarpaccia

Step 1: Prepare Your Baking Pan

Start by lining a large baking pan with parchment paper. Sprinkle a little cornmeal across the surface—this will give the bottom a crispy, golden finish and prevent sticking.

Step 2: Mix the Batter

In a mixing bowl, whisk together your all-purpose flour, cornmeal, and dried thyme. Season generously with salt and pepper—remember, this batter needs a punch of flavor.

Step 3: Add Veggies

Toss in your thinly sliced onions and bell peppers. Mix everything together until the veggies are evenly coated with the dry mixture.

Step 4: Bring it Together

Slowly pour in the water, stirring as you go. You’re looking for a thick, almost spreadable batter that will hug the veggies but isn’t too runny.

Step 5: Spread and Shape

Transfer the batter to your prepared pan and use your hands or a spatula to gently press it into an even, thin layer. Uniform thickness means even baking and maximum crispiness.

Step 6: Final Touches

Drizzle the top generously with olive oil. Scatter on some extra salt and a dusting of cornmeal for bonus texture.

Step 7: Bake

Pop the pan into a preheated 390°F oven and bake for 50–60 minutes. You’re looking for a deep golden-brown color on top, with crisp edges and a tender center.

Step 8: Cool and Slice

Let the scarpaccia cool in the pan for at least 15 minutes. This little rest helps everything set and makes slicing so much easier. Serve warm or at room temperature.

Pro Tips for Making the Recipe

• Thin Slices Are Key: Slice your onions and peppers nice and thin so they meld seamlessly into the batter.
• Don’t Skimp on Olive Oil: A good drizzle before baking ensures a golden, crispy finish—this is no time to be shy!
• Uniform Layering: Patting the batter evenly ensures every slice bakes up perfectly—no soggy spots.
• Test with a Knife: The tart is ready when the top is deeply golden and a knife slips in easily.

How to Serve

Scarpaccia comes alive with just a little thoughtful serving. Here’s how to make the most of every bite:

As an Appetizer:

Cut into small squares and serve as part of an antipasti spread.

Lunch or Main:

Pair with a green salad dressed simply with olive oil and lemon, or a warm bowl of soup on the side.

Picnic-Perfect:

Pack slices for easy, make-ahead lunches or picnics—it travels beautifully and tastes just as good at room temperature.

Extra Fancy:

Top each slice with a dollop of ricotta or fresh pesto, and a sprinkle of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover scarpaccia tightly covered in the refrigerator. It keeps well for up to 3 days—if it lasts that long!

Freezing

While best fresh, you can freeze slices if you really need to. Wrap tightly in plastic or use a freezer-safe container. Thaw in the fridge before reheating for best texture.

Reheating

For that perfect crisp, reheat slices in a 350°F oven until warmed through. The microwave works in a pinch, but you’ll lose some of that irresistible crunch.

FAQs

Can I use different types of onions or peppers?
Absolutely! While red onions offer natural sweetness, yellow or white onions are perfectly delicious too. Any bell pepper—red, yellow, orange, or even green—will work, so use whatever is in your fridge.

How thick should I spread the batter?
Aim for a thin, even layer—about half an inch thick or less. This allows the scarpaccia to crisp up nicely and ensures every bite is full of both veggies and golden crust.

Can I make this recipe gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s one that works well in baking, as this will ensure your scarpaccia holds together.

Do I have to let it cool before slicing?
It’s strongly recommended. Resting for about 15 minutes helps everything set, making slicing so much easier and neater. Plus, the flavors actually deepen as it sits.

Final Thoughts

This Italian Bell Pepper and Onion Scarpaccia isn’t just delicious—it’s proof that the most satisfying meals can be the simplest to make. The contrast of sweet caramelized veggies and a crispy, tender crust will win over even those skeptical of savory tarts. So roll up your sleeves, embrace a little improvisation, and let this humble dish bring a burst of Italian flavor to your weeknight table. Give it a try—you just might find a new favorite!

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