• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into 1/2-inch-thick wedges.

• Line a baking sheet with foil. Toss bell pepper and onion on prepared sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until veggies are almost tender, 8-10 minutes (they’ll continue roasting later).

• While veggies roast, in a medium microwave-safe bowl, combine Italian Seasoning, 1/4 cup water, 2 TBSP butter, and 1/2 tsp sugar. (For 4 servings, use 1⁄3 cup water, 3 TBSP butter, and 1 tsp sugar.) • Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.

• Halve meatballs*. • Place flatbreads on a clean work surface. Spread half the sauce over flatbreads. • Toss meatballs in bowl with remaining sauce; top flatbreads with meatballs and any remaining sauce from bowl.

• Once veggies are almost tender, transfer to a plate. Carefully remove and discard foil from sheet and wipe off any excess oil. • Top flatbreads with bell pepper and as much onion as you like; evenly sprinkle with mozzarella. Place flatbreads on sheet used for veggies. (For 4 servings, divide flatbreads between 2 sheets; bake on top and middle racks, swapping rack positions halfway through baking.) • Bake on top rack until flatbreads are toasted, cheese has melted, meatballs are warmed through, and veggies are lightly charred, 8-10 minutes.

• Transfer flatbreads to a cutting board. Slice into pieces, divide between plates, and serve.