Macaroni and veggie 'flatbread' 

Macaroni and veggie 'flatbread'
918 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:60 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories918 kcal(46%)
Protein31 g(62%)
Fat48 g(60%)
Carbohydrates89 g(34%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

14 ouncesmacaroni
salt
5eggs
⅞ cupsmilk
⅞ cupscream
2 clovesgarlic
yellow Bell pepper
6 ½ cupstomatoes
1yellow peppers
½ cupsblack Olives
2 tablespoonssmall Caper
3 ballsmozzarella cheese approx. 125 g | 0.5 cup
4 tablespoonsolive oil
Basil leaves to garnish

Directions

1 Cook the macaroni in plenty of boiling, salted water until al dente. Drain and spread in a greased roasting tin or deep baking tray. Mix the eggs, milk and cream. Peel the garlic and press into the mixture. Season with salt and pepper and pour over the pasta. Wash and slice the tomatoes and arrange on top of the pasta. Season with salt. Trim and deseed the pepper and remove all the white inner ribs, then wash and dice finely. Scatter over the tomatoes along with the drained olives and capers.
2 Slice the mozzarella and lay on top of the pizza. Sprinkle with pepper. Bake in an oven preheated to 220°C (200° fan) | 425F | gas7 on the middle shelf for about 30 minutes. Drizzle with olive oil after 20 minutes. Serve sprinkled with basil leaves.
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