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
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.
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