Meat­ball Flat­bread

Simple & Delicious - - ON THE MENU - —Kim­berly Berg, North Street, MI

As amaz­ing as this flat­bread is, you would never know how un­be­liev­ably easy and ef­fort­less it is to make. Hid­den veg­gies, un­no­ticed by the kids, are def­i­nitely a won­der­ful ben­e­fit. For a crispy crust, bake the flat­bread in the oven un­til slightly crispy on top be­fore ap­ply­ing the tomato puree.

Takes: 25 min. Makes: 4 flat­breads

1 can (15 oz.) Ital­ian tomato sauce 1 medium car­rot, coarsely chopped 3 fresh basil leaves 1 gar­lic clove, halved 4 naan flat­breads 2 cups shred­ded moz­zarella cheese 20 frozen fully cooked Ital­ian meat­balls, thawed and halved

Dash each salt, pep­per, dried pars­ley flakes and dried oregano

1. 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.

2. Bake on a lower oven rack un­til cheese is melted, 12-15 min­utes.

1/2 FLAT­BREAD 284 cal., 16g fat (8g sat. fat), 42mg chol., 993mg sod., 21g carb. (3g sug­ars, 2g fiber), 15g pro.

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