Name: The Crispy-Edged Italian Veggie Bake You Didn’t Know You Needed
Prep time: 15 min
Cook time: PT-485003H37M33S
Total time: PT-485003H37M33S
Cuisine: Italian
Ingredients: Sweet bell peppers – 2 large (use a mix of colors for visual appeal); Yellow onions – 2 medium, thinly sliced; Olive oil – 3-4 tablespoons (for sautéing veggies and drizzling on top); Cornmeal – 1/4 cup; All-purpose flour – 1 cup; Fresh thyme or rosemary – 1 tablespoon (or any herbs you prefer); Water or milk – 1 cup (water for lighter texture, milk for richness); Salt – 1/2 teaspoon; Black pepper – 1/4 teaspoon (to taste)

Jump to Recipe·Print Recipe

You know those recipes you make once and then can’t stop thinking about? That’s what happened with this Italian Bell Pepper and Onion Scarpaccia. It’s rustic and homey, but feels kind of fancy in that “accidentally impressive” way. Imagine a thin, savory pancake-meets-frittata-meets-flatbread, with golden crispy edges and sweet sautéed peppers and onions baked right into the batter. Honestly, it’s the kind of dish that disappears straight from the pan.

Why You’ll Love This Recipe

This one’s for the folks who love simple ingredients that shine. The scarpaccia is crisp around the edges and tender in the middle, almost custardy. It’s super versatile—serve it warm, room temp, or even cold—and you only need one bowl and a baking pan. It’s budget-friendly, fuss-free, and packed with flavor thanks to the caramelized onions and bell peppers.

Ingredients (just a preview!)

You’ll find the full list of ingredients down below, but here’s a quick look at the key players:

Sweet bell peppers (use a mix of colors if you can)
Yellow onions (sliced thin so they almost melt into the batter)
Olive oil (the good stuff for both sautéing and that signature golden crust)
Cornmeal and flour (gives it a slight crunch and structure)
Fresh thyme or rosemary (or whatever herbs you have on hand)
Water or milk (to bring the batter together)

Directions

Sauté the Veggies

Start by cooking your thinly sliced onions and bell peppers in a generous swirl of olive oil. You want them soft and lightly caramelized—not too browned, just sweet and tender. Toss in your herbs near the end so they bloom in the oil.

Make the Batter

In a large bowl, whisk together flour, cornmeal, salt, and pepper. Gradually pour in your water (or milk), whisking until you have a smooth, thin batter—somewhere between crepe and pancake consistency.

Combine and Pour

Stir your sautéed veggies into the batter. Then pour everything into a well-oiled baking pan (a cast iron skillet or sheet pan works beautifully). Drizzle a little more olive oil on top—it helps get those golden, crisped edges.

Bake Until Golden and Crisp

Slide the pan into a hot oven and bake until the edges are deeply golden and the center is set. It should smell like heaven in your kitchen. Depending on the pan, it’ll take around 30–40 minutes.

Cool and Slice

Let it cool slightly before slicing into squares or wedges. It holds together better once it’s had a few minutes to rest.

Expert Tips and Tricks

The thinner you slice the veggies, the better—they soften and almost melt into the batter
Don’t skimp on the olive oil—it makes those crispy, craggy edges
If using a sheet pan, line with parchment and oil it well to prevent sticking

Recipe Variations and Possible Substitutions

Add a handful of grated parmesan or pecorino for a salty punch
Toss in thinly sliced zucchini or cherry tomatoes if you’ve got extras to use up
Use leeks or shallots instead of onions for a more delicate flavor
Swap herbs based on what’s in season—thyme, basil, oregano, or even sage

Serving and Pairing Suggestions

Scarpaccia is traditionally served as a snack or light lunch in Italy, but I love it alongside a simple arugula salad with lemon vinaigrette. It’s also amazing as part of a brunch spread with cured meats and cheeses, or tucked into lunchboxes. Serve it warm from the oven or chilled—it’s delicious either way.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in a toaster oven or skillet to bring back that crispy texture. You can also eat it cold—no shame, it’s really good that way.

FAQs

Can I make this gluten-free?
Yes—use a gluten-free flour blend in place of the all-purpose flour, and make sure your cornmeal is certified gluten-free.

What kind of pan should I use?
A rimmed sheet pan or cast iron skillet works best. Just make sure it’s well-oiled so the scarpaccia doesn’t stick.

Is this supposed to be thick or thin?
It’s traditionally thin—like a crispy-edged flatbread with soft veggies inside. If it’s too thick, it might not crisp properly.

Can I make it ahead of time?
Absolutely. It reheats beautifully and is actually great for meal prep.

Conclusion

This Italian Bell Pepper and Onion Scarpaccia is such a gem—humble, flavorful, and perfect for when you want something easy that still feels special. Make it once and it’ll be on repeat in your kitchen. Let me know if you try it—I love hearing how you serve it!

The Crispy-Edged Italian Veggie Bake You Didn’t Know You Needed

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic yet impressive Italian dish featuring sautéed bell peppers and onions baked into a thin, savory pancake-like batter. With crispy edges and a tender middle, this flavorful scarpaccia is perfect as a light snack, lunch, or part of a brunch spread.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Yield: 6-8 servings
Category: Snack, Lunch, Brunch
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Sauté the Veggies: Heat olive oil in a pan and cook sliced onions and bell peppers until soft and caramelized. Add fresh herbs near the end.
Make the Batter: Whisk together flour, cornmeal, salt, and pepper in a large bowl. Gradually add water or milk, whisking until smooth.
Combine and Pour: Stir sautéed veggies into the batter and pour into an oiled baking pan (preferably cast iron or a sheet pan). Drizzle more olive oil on top.
Bake: Place in a preheated oven and bake at 350°F (175°C) for 30–40 minutes until the edges are golden and the center is set.
Cool and Slice: Allow to cool slightly, then slice into squares or wedges.