1. Preheat oven to 425°F.
2. Unroll the refrigerated Flatbread Dough and, keeping it on the parchment paper, place on a baking sheet. Rub the top with olive oil and sprinkle with kosher salt.
3. Bake for 10-12 minutes, then remove to cool slightly (keep oven on).
4. To make the toasted almonds: pour them onto a rimmed baking sheet and roast them at 350°F for 5 minutes, stirring halfway through. Remove immediately to a bowl to cool. Or, pour them into a small skillet and place over medium-low heat. Stir frequently and toast for 4-5 minutes. They burn quite easily, so watch them carefully.
5. Meanwhile, cut the roasted red peppers into bite-sized strips and dab with a paper towel to remove excess oil.
6. Cut the mozzarella into small pieces.
7. Once the flatbread is cool enough to handle, rub the pesto over the top, then add the roasted red pepper strips followed by the mozzarella.
8. Return to the oven to melt cheese slightly, about 3-4 minutes.
9. Remove from oven and scatter slivered almonds over the top. Serve warm.
10. Optional: to make your own roasted red peppers, get two red bell peppers and cut the tops and bottoms off. Cut out the seeds from the middle, and cut the peppers in half so you have two large pieces. Do this for both peppers. On a foil lined baking sheet, broil on high for 7-10 minutes until blackened. Remove to a bowl and cover with plastic wrap. When peppers are still hot but cool enough to handle, carefully pull off the skins and return to bowl. Mix with olive oil and a pinch of salt and set aside.
A Pinot Gris works well with this flatbread, especially with the basil flavor of the pesto, the sweetness of the red pepper, and the creaminess of the cheese.