Not going to lie, I was pretty pleased with myself after making these for the first time, I even made them again a week later. One of the easiest things I have ever made, and now one of my favorite things to make with my All Purpose Meatballs! The ingredients of this pizza are very versatile, because you can use this same recipe and swap out different sauces and cheeses, whatever you have on hand! Even if you don’t have the meatballs, you can use chicken, pepperoni, sausage, spicy turkey sausage, etc. I would highly recommend using the variety of ingredients in my recipe (at least try them out once), because they worked out so delicious for this pizza, and I just love the fresh parm, marinara and balsamic glaze products I use! Oh and those ricotta dollops though, yummy!

This is such a great lunch, dinner, after school snack, or party snack! Serve it up at your next grill out as an appetizer and your guests will love you! Did I mention this comes together in about 15 minutes or less?! Weeknight dinner score!

Grilled Flatbread Meatball Pizza

Servings 2

Author Laura Doerr

Ingredients

2 flatbreads such as Flatout brand
8 All Purpose Meatballs see recipe link in post
4 tbsp marinara sauce such as Mezzetta brand
1/2 cup shredded Italian cheese blend
2 tbsp fresh grated Parmesan cheese the good stuff from the block
drizzle balsamic glaze such as Trader Joe's

Ricotta dollops

1/2 cup low fat Ricotta cheese
dash garlic powder
1 tsp fresh oregano minced
salt and pepper
1 small sandwich baggie for dollops

Instructions

Preheat grill to about 350-400 degrees.
In a small bowl stir together the Ricotta dollop ingredients. Transfer into a sandwich baggie if you want to pipe the dollops onto the pizza, otherwise set aside to spoon dollops on pizza after grilling.
Assemble flatbreads by spreading equal amounts of marinara on each. Sprinkle each with 1/4 cup of the Italian shredded cheese. Cut meatballs in half, and arrange equally on each flatbread. Top with fresh grated Parmesan cheese.
Turn grill flames to low, and place flatbreads onto grill. Grill for 5-7 minutes, checking frequently. They will brown and char around the edges but that is OK, it takes longer for the bottom to get crisp. Remove from grill once you reach desired crispness.
Top with Ricotta dollops and a drizzle of balsamic glaze. Enjoy!

Recipe Notes

Be careful not to over sauce the flatbreads or they will become soggy and not crisp up as well on the grill. You can always dip in extra marinara for serving!

I use two metal spatulas to transfer to and from the grill, it helps if you have a second set of hands when transferring onto the grill.

I am a huge fan of the Mezzetta brand marinara sauces, super fresh and delicious! I always recommend using the imported fresh Parmesan cheese block if you can! And of course, the Trader Joe's balsamic glaze is everything! I'm sure there are other brands, but this truly makes the pizza!

I highly recommend using fresh oregano, I feel it has a much different aroma and flavor than dried. Dried oregano is pretty over powering so I do not recommend that. I have also used parsley, but try the fresh oregano first!