Coastal Kitchen: Roasted Red Bell Pepper & Arugula Flat Bread Recipe


Coastal Kitchen embraces the relaxed southern California vibe through quality dishes of sustainable seafood, farm-fresh salads, artisanal sandwiches and premium dry-aged steaks in a comfortable and friendly atmosphere. The restaurant, which features large wood tables, deep navy upholstery, and nautical decor, opened in the Lantern District of Dana Point this past June. Under the direction of the newly appointed Executive Chef Andrew Palma, Coastal Kitchen’s from-scratch kitchen delivers an impressive dinner menu of signature salads, sandwiches, seafood and steaks. Andrew’s passion for food stems from the creative aspects of being in the kitchen and physically seeing where his ingredients come from. Here is a 5-ingredient recipe from the home kitchen of Chef Andrew Palma that is perfect for any at-home chef:


  • Pizza Dough
  • 1 Red Bell Pepper
  • 1 Cup Shredded Swiss Cheese
  • 1 Cup Fresh Arugula
  • 2 Teaspoons Fresh Lemon Juices
  • EVOO for cooking
  • Salt & Pepper


Roast the red bell pepper over an open flame on stove.  Once black wrap in plastic wrap to steam until the pepper is cooled off.  Once cooled, unwrap and peel off all black skin and cut in thin strips and remove all of the seeds.  Shape the dough into a flat oval and use a flat top or large skillet to cook. Lightly coat the pan or flat top in EVOO over medium heat and cook the dough for 2-3 minutes on each side. After cooking the dough, top it with cheese and roasted peppers and place in the oven at 350 degrees for approximately 5 minutes. (You want to get a light brown color on the cheese) Toss the arugula with the fresh lemon juice, 1 teaspoon of EVOO, add salt and pepper to taste and add the mixture to the top of the flat bread when removed from the oven.

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