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