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Macaroni and Veggie 'flatbread'

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Macaroni and Veggie 'flatbread'
918
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat48.22 g
Saturated Fat Acids19.14 g
Protein30.52 g
Roughage3.61 g
Sugar added0 g
Calorie918
1 serving contains
Calories918
Protein/g30.52
Fat/g48.22
Saturated fatty acids/g19.14
Carbohydrates/g89.16
Added sugar/g0
Roughage/g3.61
Cholesterol/mg294.66
Vitamin A/mg631.58
Vitamin D/μg4.03
Vitamin E/mg8.28
Vitamin B₁/mg0.92
Vitamin B₂/mg0.87
Niacin/mg7.89
Vitamin B₆/mg0.29
Folate/μg263.76
Pantothenic acid/mg0.68
Biotin/μg9.74
Vitamin B₁₂/μg1.89
Vitamin C/mg52.42
Potassium/mg655.18
Calcium/mg287.15
Magnesium/mg36.44
Iron/mg4.51
Iodine/μg95.45
Zinc/mg0.77

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
14 ounces
5
cup
cup
2 cloves
6 ½ cups
1
yellow pepper
½ cup
black Olives
2 tablespoons
small Caper
3 balls
mozzarella cheese (approx. 125 g | 0.5 cup)
4 tablespoons
Basil leaves (to garnish)
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Preparation steps

Step 1/2
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.
Step 2/2
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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