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Turkey and Walnut Pesto Flatbread

Turkey and Walnut Pesto Flatbread

Ready in 25 mins

Prep: 15 mins

Cook: 10 mins

:

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Servings

Servings 4

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Home \ Recipes \ Turkey and Walnut Pesto Flatbread

Ingredients  

Flatbread

  • ¾ cup turkey leftovers, thinly sliced
  • 1 large flatbread or pizza crust
  • ¼ cup roma tomatoes thinly sliced
  • 1 cup mozzarella cheese shredded
  • ¾ cup arugula
  • 1 tbsp olive oil drizzled

Walnut Pesto

  • ¼ cup walnuts
  • 4 cloves garlic
  • 2 cups fresh basil packed
  • ¼ cup fresh parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ to ⅓ cup canola oil

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Instructions

  • Preheat oven to your flatbread cooking instructions.
  • In a food processor, pulse walnuts, garlic, basil, parmesan, salt and pepper. Slowly add canola oil to emulsify and turn to desired consistency. Set aside.
  • Place flatbread on a baking sheet lined with parchment paper or pizza stone. Spoon walnut pesto mixture on top of flatbread. Add thinly sliced turkey, tomatoes and mozzarella cheese.
  • Cook in the oven until mozzarella is melted – about 8 minutes.
  • Remove from the oven and set aside to cool. Top with arugula and drizzle with olive oil. Serve immediately.

Tips & Tricks

Note: Always use Roma tomatoes with this recipe. Other types are too liquidy once cooked. Note: Some flatbreads require longer in the oven than others. Follow the directions on your flatbread packaging. Choosing a gluten-free flatbread makes this recipe gluten-friendly!

Nutrition Per Serving

Calories: 420kcalCarbohydrates: 17gProtein: 28gFat: 28gSodium: 845mg

Credit:

Recipe created by Peppers & Pennies for Manitoba Turkey Producers

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