Stuffed flatbread

Name: Stuffed flatbread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 yellow, red and green peppers; 1 (approx. 250 g) Courgette; 3 Garlic cloves; 2 Onions; 2 packs (220 g each; compartment 125 g) Mozzarella (Italian cream cheese); 3 TABLESPOONS Olive oil; 1 TEASPOON dried rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 (approx. 300 g) Flatbread; 7-10 Tbsp colourful pepper; 7-10 Tbsp fresh rosemary

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 yellow, red and green peppers
1 (approx. 250 g) Courgette
3 Garlic cloves
2 Onions
2 packs (220 g each; compartment 125 g) Mozzarella (Italian cream cheese)
3 TABLESPOONS Olive oil
1 TEASPOON dried rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 (approx. 300 g) Flatbread
7-10 Tbsp colourful pepper
7-10 Tbsp fresh rosemary

Directions

1
Clean, wash and cut the peppers and courgettes into pieces. Peel garlic and chop finely. Peel and roughly chop the onions. Drain mozzarella well on a sieve and then cut into slices.
2
Heat the olive oil in a pan, fry the zucchini and peppers for about 5 minutes, turning them over, and add the garlic and rosemary 1 minute before the end of the frying time. Season with salt, pepper and paprika. Cut out the lid of the flatbread to create a 1 cm wide edge.
3
Add the vegetables and mozzarella to the flat bread. Bake the flat bread in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Sprinkle flat bread with pepper and serve garnished with rosemary as desired.