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!
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!