1 (15-ounce) container ricotta cheese

1 (8-ounce) package shredded mozzarella cheese, divided

1 (3-ounce) package Parmesan cheese

1 egg

2 teaspoons Italian seasoning

1 pound sausage

1/2 (26-ounce) jar marinara sauce

6 flatbreads

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Preheat oven to 375°F (190°C).
In a medium bowl, mix ricotta, half of the mozzarella, Parmesan, egg, and Italian seasoning until well combined.
Cook sausage in a skillet over medium heat until browned and fully cooked; drain excess fat.
Stir marinara sauce into sausage and heat through.
Place flatbreads on a baking sheet. Spread ricotta mixture evenly over each.
Top with sausage-marinara mixture, then sprinkle with remaining mozzarella.
Bake for 10–12 minutes, until cheese is melted and bubbly and flatbread edges are crisp.
Serve hot, slicing if desired.

For a vegetarian option, substitute sausage with sautéed mushrooms, spinach, or zucchini.

For extra heat, use hot Italian sausage and add red pepper flakes to the ricotta mixture.

For a creamy variation, swap marinara with Alfredo sauce.

Naan bread can be used instead of flatbread for a softer texture.