0
Print
0
Print

Macaroni and Veggie 'flatbread'

Macaroni and Veggie 'flatbread'
918
calories
Calories
30 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 4 servings
14 ounces macaroni
salt
5 eggs
cup milk
cup cream
2 cloves garlic
yellow Bell pepper
6 ½ cups tomatoes
1 yellow pepper
½ cup black Olives
2 tablespoons small Caper
3 balls mozzarella cheese (approx. 125 g | 0.5 cup)
4 tablespoons olive oil
Basil leaves (to garnish)
print shopping list

Preparation steps

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.