Turkey & Walnut Pesto Flatbread – Great Tastes of Manitoba

Ingredients

Flatbread

¾ cup (150 g) leftover turkey, thinly sliced
1 large flatbread or pizza crust
¼ cup (50 mL) Roma tomatoes, thinly sliced
1 cup (250 mL) shredded mozzarella cheese
¾ cup (175 mL) Arugula
Drizzled with Olive oil to taste

Walnut Pesto

¼ cup (50 mL) walnuts
4 cloves garlic
2 cups (500 mL) fresh basil leaves, packed
¼ cup (50 mL) fresh parmesan cheese
½ tsp (2 mL) salt
¼ tsp (5 mL) black pepper
¼ - ⅓ cup (50 - 75 mL) canola oil

Method

Preheat oven according to flatbread instructions.
In food processor suing the metal blade, pulse walnuts, garlic, basil, parmesan, salt and pepper. Slowly add canola oil to emulsify 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.
Bake in preheated oven until mozzarella is melted, approximately 8 – 10 minutes.
Remove from the oven. Let cool slightly.
Top with arugula and drizzle with olive oil.
Serve immediately.

Tips

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!

Recipe created by Peppers & Pennies for Manitoba Turkey Producers