Turkey and Walnut Pesto Flatbread

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

Ingredients

Flatbread:

3/4 cup (150 g) leftover turkey, thinly sliced
1 large flatbread or pizza crust
1/4 cup (60 ml) Roma tomatoes, thinly sliced
1 cup (250 ml) shredded mozzarella cheese
3/4 cup (180 ml) Arugula
To taste olive oil, drizzled

Walnut Pesto:

1/4 cup (60 ml) walnuts
4 garlic cloves
2 cups (500 ml) fresh basil leaves, packed
1/4 cup (60 ml) fresh parmesan cheese
1/2 tsp (2.5 ml) salt
1/4 tsp (5 ml) black pepper

1/4 to 1/3 cup (60 to 80 ml) canola oil

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!

Directions

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.