Tri Color Pepper and Arugula Pizza

Ingredients
   1 recipe of whole wheat flatbread dough --Click here for recipe--
To cover a half-recipe of the whole wheat flatbread dough:
   5 cups thinly sliced tri color peppers (I like the mini ones bc the sliced rings are a better size for less messy bites)
   1 red onion (optional)
   1 fennel bulb, thinly sliced
   1 Tbsp olive oil plus 1/4 c olive oil
   2 cloves garlic
   2 c chopped arugula

Directions

1. Roll out half of the flatbread recipe (if you don't need the other half of the dough, refrigerate it for a few days or freeze till needed). Move the rolled out dough to a lightly greased (I use cooking spray) cookie sheet or perforated pizza pan (like this one). Set aside.

2. Cut your vegetables: slice the peppers and fennel so they are nice size for eating without strings of peppers hanging out of your guests' mouths. I use mini peppers so cut little wheels, like this:

3. Saute 3 cups of the peppers and the red onion till they're a bit caramelized.

4. Mince the garlic using a microplane (like this one). Mix the garlic into the olive oil and generously brush the mixture all over the rolled out dough (you may not need all of the 1/4c of olive oil, but be sure what you do spread includes all of the garlic)

5. Distribute the caramelized pepper mixture onto the rolled out dough.

6. Bake in as hot an oven as you have (mine goes up to 500 degrees) for about 10 minutes or until the dough is golden brown.

7. Remove from oven and distribute the remaining peppers along with all of the raw arugula and the fennel. Finish with salt (I *LOVE* this kind) and pepper to taste.