flatbreads with roasted red pepper sauce

Breakfast

These flatbreads with roasted red pepper sauce feature a luscious bell pepper sauce, olives, and fontina cheese, and are the ideal summer dinner.

4 large red bell peppers, halved lengthwise, stemmed, and seeded
1/3 cup slivered almonds, toasted
1/4 cup olive oil
2 tablespoons chopped fresh basil, plus leaves for garnish
1 tablespoon lemon juice
2 cloves garlic, smashed
1/2 teaspoon salt
1 (14.1 ounce) package rectangular flatbreads (2 flatbreads) (such as Stonefire®)
2 cups shredded fontina cheese
1 cup shredded cooked chicken (see "To Cook Chicken,” below)
1/2 cup sliced pitted kalamata and/or green olives
cracked black pepper, for garnish

Preheat the oven to 450 degrees F (230 degrees C). Line 2 (10x15-inch) rimmed baking sheets with foil. Arrange half of the peppers, cut sides down, on each prepared baking sheet.
Roast in the preheated oven until skin is blistered and charred, 30 to 40 minutes. Transfer peppers to a large bowl. Cover with plastic wrap or a tea towel; let stand until cool enough to handle, 20 to 30 minutes. Peel and discard skins. You should have about 2 cups roasted peppers.
Reduce oven temperature to 425 degrees F (220 degrees C).
For sauce, blend roasted peppers, almonds, oil, chopped basil, lemon juice, garlic, and salt in a blender or food processor until smooth.