As amazing as this flatbread is, you would never guess how unbelievably easy it is to make. And hiding veggies in the sauce is a clever trick, especially if you have kids. For a crunchy crust, bake the naan in the oven until slightly crispy on top before adding the tomato sauce. —Kimberly Berg, North Street, Michigan
Meatball Flatbread
Meatball Flatbread
Prep Time
10 min
Cook Time
12 min
Yield
4 flatbreads
Ingredients
- 1 can (15 ounces) Italian tomato sauce
- 1 medium carrot, coarsely chopped
- 3 fresh basil leaves
- 1 garlic clove, halved
- 4 naan flatbreads
- 2 cups shredded mozzarella cheese
- 14 frozen fully cooked Italian meatballs, thawed and halved
- Dash each salt, pepper, dried parsley flakes and dried oregano
Directions
- Preheat oven to 400°. Place tomato sauce, carrot, basil and garlic in a food processor; cover and process until pureed.
- Place flatbreads on an ungreased baking sheet. Spread with tomato sauce mixture; top with cheese and meatballs. Sprinkle with seasonings.
- Bake on a lower oven rack until cheese is melted, 12-15 minutes.
Nutrition Facts
1/2 flatbread: 228 calories, 10g fat (5g saturated fat), 46mg cholesterol, 835mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 14g protein.
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