Preparation of the peppers : Grill the peppers in the oven, peel them, take the pips off and cut them in straps. Salt, pepper and let the straps marinate in olive oil. Keep cold overnight.
Dilute the baking powder in tepid water. Add some flour. Mix correctly and let 30 minutes at room temperature.
In the mixer bowl, put the flour and the fine wheat flour.
Add the yeast, the salt and the olive oil.
Mix and let rest in a warm container during 1h30.
Spread the pastry and cut it in 10 cm diameter disks. Put on a plate the pastry disks.
Put the peppers on those disks varying the colours.
Then, place the slices of duck foie gras on the peppers.
Put in the oven during 15 minutes on 250°C / 480°F.
Sprinkle with icing sugar and brown with a salamander or under broiler.
