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Meatball Flatbread

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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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