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.