• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
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  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
420
Protein:
28 g
Fat:
28 g
Carbohydrates:
17 g
Sodium:
845 mg

Credit
Recipe created by Peppers & Pennies for Manitoba Turkey Producers

Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins
TIP: 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!
  1. Preheat oven to your flatbread cooking instructions.
  2. 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.
  3. 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.
  4. Cook in the oven until mozzarella is melted – about 8 minutes.
  5. Remove from the oven and set aside to cool. Top with arugula and drizzle with olive oil. Serve immediately.

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