Preheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use. Increase the oven temperature to 425° for cooking the flatbread. In a large sauté pan heat the olive oil over medium heat, add the red onion and garlic and cook for 4-5 minutes until transparent and fragrant. Prepare the flatbread on a parchment lined cookie sheet. Spoon ½ cup of marinara sauce evenly over each flatbread crust, then sprinkle evenly with dry Italian seasoning. Arrange 5-6 slices of mozzarella cheese on each flatbread. Slice the cooked meatballs in half and arrange evenly across each flatbread (16 meatball halves per flatbread). Dividing evenly, spoon some of the red onion and garlic between each meatball. Place flatbreads into the oven for 8 minutes. Remove from the oven and spoon 4 teaspoons of ricotta cheese across each flatbread, then place back into the oven for an additional 2 minutes to warm the ricotta. Pull the flatbread from the oven and top with fresh basil and let rest for 2 minutes. Cut and serve immediately.
*Save time by microwaving meatballs according to package instructions instead of baking
By clicking the continue button below, you will be redirected to the web portal of our affiliate, and you agree that any personal information that you provide through the web portal (including any sensitive personal information therein) may be used by us and our affiliate in accordance with our Privacy Policy.
