Late summer is that magical moment when gardens and farmers’ markets are overflowing with fresh produce. Tomatoes are at their sweetest, peppers are juicy and full of flavor, and basil perfumes the whole kitchen. It’s the perfect time to turn a handful of simple ingredients into something truly special – a rustic flatbread that you can top with just about anything. Sometimes I keep it simple with veggies, other times I go for pesto or cheese. Either way, it always comes out fresh, light, and perfect for sharing.

INGREDIENTS

For the flatbread:

• 1 cup (about 100 g) oat flour, plus extra for dusting
• 1/2 cup Greek yogurt
• 1/2 tsp baking powder
• 1 tsp salt

Notes:

• You can easily make oat flour at home – just blend rolled oats in a high-speed blender until fine.
• For a slightly different flavor and a softer texture, replace oat flour with spelt flour.

For the sauce:

• 1 large onion, finely chopped
• 2 tbsp olive oil
• 2 tomatoes, diced (or canned peeled tomatoes)
• 1 red or yellow bell pepper, sliced
• handful of fresh basil
• 1 tsp oregano
• salt, to taste

For topping:

• fresh tomatoes, thinly sliced
• 1 tbsp olive oil
• pinch of salt
• a few spoonfuls of homemade pesto
• 1 ball of fresh mozzarella, torn into chunks
• fresh basil leaves
• a few slices of jalapeños (optional)

METHOD

Flatbread:

1. Mix the oat flour, baking powder, and salt in a bowl.
2. Add the Greek yogurt and stir until a sticky dough forms. Cover and let rest for 15 minutes.
3. On a floured surface, shape the dough into a ball and divide into 4 pieces. Roll each piece into an oval, about 1/4 inch (0.5 cm) thick.
4. Heat a skillet with a drizzle of olive oil. Cook each flatbread for about 2 minutes on one side, then 1 minute on the other, until golden with dark spots.

Sauce:

1. Sauté the onion in olive oil until soft and translucent.
2. Add the pepper, season with a pinch of salt, and cook a few minutes. Stir in the tomatoes.
3. Simmer for 10–15 minutes until the vegetables break down.
4. Let it cool slightly, then blend until smooth and creamy. Stir in the basil and oregano.
   (Tip: the sauce can be made a day ahead and kept in the fridge – the flavor only gets better.)

Assembling:

1. Spread a few spoonfuls of the sauce over the warm flatbread.
2. Top with sliced fresh tomatoes, tossed with olive oil and a little salt.
3. Add dollops of pesto, torn mozzarella, and fresh basil.
4. Finish with a few jalapeño slices for a spicy kick, if you like.

Serving

Flatbread is best enjoyed warm, when the cheese is just starting to melt and the tomatoes are still fresh and juicy. It makes a light dinner, a shareable snack for friends, or the perfect base for any late-summer produce you have on hand.