Sauté cherry tomatoes, yellow onion, and bell peppers in olive oil with salt and a clove of garlic for 10 minutes until tender. Add a splash of white wine if desired.
Turn off heat and mix in fresh basil. Drizzle with olive oil and black pepper.
Spread mixture onto flatbread. Sprinkle with pecorino cheese.
Broil for 2 minutes until cheese is melted and bubbly. Slice and enjoy!
