My mom and grandmother raised me to not waste food, and sometimes it’s challenging to figure out how to do something new with leftovers. I had some meatballs in my fridge, and decided to be inventive. I loved the result, and hope you do, too! You can let me know how yours turned out by emailing me at nolatw81@gmail.com.
What You Will Need:
2 Stonefire Naan flatbreads (found in bakery section)
(Bob’s Red Mill Gluten-Free Pizza Mix works well, too, if you are watching your gluten intake)
8-10 Meatballs with sauce, chopped up
4oz can sliced mushrooms, drained and rinsed
3oz can sliced black olives, drained and rinsed
¼ teaspoon Italian seasoning
¼ cup each Colby & Monterey Jack cheese, grated
¼ cup Mozzarella cheese, grated
(Total of ½ cup cheese)
3 tri-color baby bell peppers, sliced
Grated Parmesan Cheese (optional)
Red Pepper Flakes (optional)
Instructions:
Preheat oven to 375 degrees.
In a large skillet, sauté mushrooms, black olives, Italian seasoning, meatballs and sauce for 3-5 minutes.
Cool and spoon over Naan flatbread.
Add tri-color bell peppers.
Top with Mozzarella and Colby & Monterey Jack cheeses.
Bake 15-20 minutes
Sprinkle with Parmesan Cheese and/or Red Pepper Flakes.
By: Tammy Wilkinson, owner of Arabella’s Cakes and Catering
