Italian Bell Pepper and Onion Scarpaccia

Ingredients

• 1 1/3 cups plus 2 tablespoons all-purpose flour
• 5 tablespoons cornmeal, plus more for dusting
• 1 teaspoon dried thyme
• 5 small or 2 large red onions, cut into thin strips
• 2 large bell peppers (any color), cut into thin strips
• 3/4 cup water
• Kosher salt and freshly cracked black pepper, to taste
• Olive oil, to taste

Preparation

1. Preheat oven to 390°F and line a large baking pan with parchment paper, sprinkle with some cornmeal, and set aside.
2. In a bowl whisk together flour, cornmeal, and thyme. Season with salt and pepper to taste.
3. Add in sliced onions and bell pepper, tossing to combine.
4. Slowly add water until a thick batter forms.
5. Spread the batter onto the prepared pan, patting into an even thin layer. Press down to make into uniform in thickness.
6. Drizzle the top of the batter with olive oil, salt, and cornmeal.
7. Bake in the oven for 50 to 60 minutes or until it gets golden brown on the top.
8. Let cool for 15 minutes before slicing and serving.