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Time
35 min
Level
Basic
Author
hellofresh

Green Pepper and Black Olive Flatbread | with Chili Garlic Butter

veggie
milk
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Place a baking sheet on top rack of oven and preheat oven to 450 degrees. Wash and dry all produce. Halve, deseed, and thinly slice bell pepper. Peel and thinly slice shallot into rounds. Roughly chop garlic. Roughly chop olives. Tear mozzarella into small pieces.
2
Heat a drizzle of olive oil in a small pan over medium heat. Add Italian Seasoning and half the garlic. Cook until fragrant, about 1 minute. Add tomato paste, ¼ cup water, and 1 tsp sugar. Bring to a simmer, then turn off heat. Season with salt and pepper.
3
Place flatbreads on a cutting board. Rub each side with a drizzle of oil. Using a spoon, evenly spread flatbreads with tomato sauce. Top with bell pepper and as much shallot and olives as you like. Evenly top with mozzarella.
4
Transfer assembled flatbreads to preheated baking sheet. Bake on top rack until flatbreads are browned and crisp and cheese has melted, 12-15 minutes.
5
Meanwhile, in a small microwave-safe bowl, combine remaining garlic, a pinch of chili flakes, and 3 TBSP butter. Microwave on high until melted and fragrant, 30 seconds to 1 minute. Season with salt
6
Transfer baked flatbreads to a cutting board; cut into wedges. Serve with chili garlic butter for drizzling on top and dipping crusts into.
Micro nutrients
Total weight
297g
Carbs
70.49g
Dietary fiber
5.91g
Sugar
9.79g
Fats
43.26g
Saturated
18.39g
Poly
5.94g
Mono
10.73g
Trans
0.61g
Proteins
20.74g
Calcium
57.16%
Iron
39.23%
Magnesium
12.52%
Vitamin C
98.3%
Vitamin A
69.07%
Vitamin D
2.1%
Vitamin B6
6.64%
Vitamin B12
0µg
Sodium
89.52%
Potassium
23.41%
Cholesterol
51.42%
Percentages are based on a diet of 2000 calories a day.
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