Italian Bell Pepper and Onion Scarpaccia

Years ago, I was in the middle of a late summer cleanup — you know, that awkward stretch when your fridge is mostly condiments, half a bell pepper, and whatever you forgot you bought at the farmer’s market. I was staring down some tired-looking onions and a few peppers, trying to convince myself I didn’t need to order takeout again, when I remembered something.

My friend Lucia — raised just outside of Lucca — once made this thing she called scarpaccia. I couldn’t even pronounce it right the first time (I think I said “scarpazza?”), but oh my goodness, the taste. Crispy edges, soft veggies, the kind of flavor that feels both unfussy and like someone really cared. I shot her a text, got the gist, and made my own version right there on the spot.

And now? I make it whenever I’ve got a few bell peppers hanging around, or I just want something savory, warm, and a little different.

So why should you make this?

• It’s ridiculously simple. No eggs, no yeast, no stress.

• Tastes like a roasted veggie dream. Sweet onions + caramelized peppers = magic.

• Works hot or cold. Breakfast, lunch, snack — no judgment.

• Looks kinda fancy, but isn’t. Rustic always wins in my book.

• Cheap. Like, truly. This one’s pantry-staple gold.

What You’ll Need (and What You Can Get Away With)

You don’t need a trip to a specialty grocery store. In fact, if your fridge is a little chaotic right now, you’re already halfway there.

Flour + Cornmeal

All-purpose flour does the heavy lifting, and cornmeal adds that golden, toasty crunch. Just don’t skip it — it’s what makes the edges special. I use regular yellow cornmeal, the kind I keep for cornbread emergencies.

Kitchen note: Polenta and cornmeal aren’t always interchangeable — polenta is usually coarser, and you want something more middle-of-the-road here.

Onions

Red onions are my go-to — they mellow out in the oven and turn almost sweet. If all you’ve got are yellow or white, use them. You could even mix and match. Slice ’em thin.

Tip: If you’re the kind of person who cries buckets while cutting onions, pop them in the fridge for 10 minutes first. It helps.

Bell Peppers

Any color works, but red and yellow bring that subtle sweetness I love. Don’t overthink it. If they’re a little wrinkly or soft, even better — they’ll roast up beautifully.

Thyme

I use dried thyme because I always have it. But if you’ve got fresh herbs on the windowsill? Go wild. Rosemary would be dreamy here, too.

Olive Oil

Pour generously. It’s not just for flavor — it helps get those crisp, lacy edges. This is not the moment for your “light” cooking spray.

Okay, Let’s Make It

Step 1: Preheat your oven to 390°F.
Yep, that number feels oddly specific — but it works. Line a large baking sheet with parchment, sprinkle it with a little cornmeal, and set it aside.

Step 2: Mix the dry stuff.
In a big bowl, whisk together:

• 1 1/3 cups + 2 tablespoons all-purpose flour

• 5 tablespoons cornmeal

• 1 teaspoon dried thyme

• A good pinch of salt and a few grinds of black pepper

Step 3: Add the veggies.
Toss in:

• 5 small or 2 large red onions, thinly sliced

• 2 bell peppers, cut into strips

Give it all a good stir so the veggies are nicely coated.

Step 4: Add the water slowly.
Pour in about 3/4 cup of water, a little at a time, and mix until you’ve got a thick, sticky batter. Kinda like a weird veggie pancake dough. It’s not the prettiest stage — don’t worry.

Step 5: Spread it out.
Dump the whole thing onto your prepped pan and use your hands (or the back of a spoon) to spread it out into a thin, even layer. Pat it down — it should be maybe 1/4 inch thick.

Step 6: Drizzle and sprinkle.
Drizzle with olive oil — a good glug — and sprinkle on a little extra cornmeal and salt. This helps it crisp up on top.

Step 7: Bake for 50–60 minutes.
You’re looking for golden brown edges and a lightly toasted top. Keep an eye on it after the 45-minute mark — every oven is a little moody.

Step 8: Let it cool a bit.
This part’s hard, I know. But let it sit for 15 minutes so it holds together when you slice it. Have a little nibble off the corner. You earned it.

Make It Your Own

• Add cheese: A handful of grated Parm or crumbled goat cheese on top before baking? Not traditional, but hello, delicious.

• Spice it up: A pinch of red pepper flakes in the batter adds a gentle kick.

• Switch the veggies: Zucchini slices, thin-cut fennel, leftover roasted squash — just keep the overall volume about the same.

• Go herb-happy: Try fresh parsley or basil sprinkled on top right before serving.

Storing & Reheating (Or, Let’s Talk About Leftovers)

• Fridge: Keeps great for up to 4 days in a covered container.

• Reheat: Toaster oven or skillet works best — you want to bring back that crisp. Microwave? Eh, if you must.

• Freezer: Slice it, wrap it, freeze it. Reheat in a 375°F oven straight from frozen.

Let Me Know If You Make It

Recipes like this are meant to be passed around, tweaked, and loved into your own thing. So if you try it, please tell me — Did you add zucchini? Use green peppers? Eat it all standing over the counter with your fingers? (No judgment — I’ve done it.)

Tag me, email me, or just shout it from the rooftops. Food is better when it’s shared.

Till next time,