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Recipe details
Andouille and Grana Padano rotini flatbread with roasted pepper
A crisp, sliceable flatbread made by pressing cooked Rotini into a round, topping it with crushed tomato, bell pepper, Andouille, and aged grated Grana Padano, then baking until crisp and bubbling. A dinner idea with ingredients and cooking steps in one place.
≈ 157 kcal/100 g · ≈ 143 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry egg-durum Rotini pasta70 g
cooked-and-smoked Andouille link, chilled43 g
aged Grana Padano, grated25 g
crushed tomato120 g
red bell pepper, finely diced75 g
olive oil15 ml
garlic, minced0.25 pcs
dried oregano0.5 g
kosher salt1 g
Cookware and utensils
Oven
Rimmed baking sheet
Parchment paper
Small pot
Colander
Mixing bowl
Knife
Cutting board
Spatula
Directions
01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F (220°C)
02
Boil the dry Rotini in salted water until just tender, about 9 minutes.
Products
dry egg-durum Rotini pasta — 70 g; kosher salt — 1 g
Action
Boil
Time
9 min
Temperature
Boiling water
03
Drain the Rotini in a colander.
Products
dry egg-durum Rotini pasta — 70 g
Action
Drain
Time
1 min
Temperature
Room temperature
04
Toss the Rotini with half the olive oil and half the grated Grana Padano.
Products
dry egg-durum Rotini pasta — 70 g; olive oil — 15 ml; aged Grana Padano, grated — 25 g
Action
Toss
Time
2 min
Temperature
Warm
05
Press the Rotini into a thin 7-inch round on a parchment-lined baking sheet.
Products
dry egg-durum Rotini pasta — 70 g
Action
Press
Time
3 min
Temperature
Room temperature
06
Spread the crushed tomato over the pasta round.
Products
crushed tomato — 120 g
Action
Spread
Time
1 min
Temperature
Room temperature
07
Scatter the bell pepper, garlic, oregano, Andouille, and remaining Grana Padano over the tomato.
Products
red bell pepper, finely diced — 75 g; garlic, minced — 0.25 pcs; dried oregano — 0.5 g; cooked-and-smoked Andouille link, chilled — 43 g; aged Grana Padano, grated — 25 g
Action
Scatter
Time
2 min
Temperature
Room temperature
08
Brush the remaining olive oil over the exposed pasta edge.
Products
olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
09
Bake the flatbread until crisp and bubbling, about 17 minutes.
Products
No products at this step
Action
Bake
Time
17 min
Temperature
425°F (220°C)
10
Cool the flatbread for 2 minutes before cutting.
Products
No products at this step
Action
Cool
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
