Roll dough into a square, approximately 10×10 inch square, set aside.

Saute peppers, onion and thyme until soft, spread over pastry.

Cutting from the edge of the dough to the start of the filling, make slits in the border of the dough every 2″, fold flaps over filling.

Place cherry tomatoes, olives and parsley on top

Bake on 180 for 25 minutes until pastry is golden