Turkey Flatbread Pizetta

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Turkey Flatbread Pizetta


1 ea. Flatbread (4
2 tbsp. Olive oil
4 tbsp. Basil pesto
9–12 slices Red Bliss potatoes, skin on, cooked firm, 1/8in. slices
4 oz. Fresh mozzarella, shredded
9–12 Turkey Medallion slices
OR Turkey Meatball halves
9 ea. Roasted grape tomatoes
8 ea. Fresh basil leaves


  1. Place the flatbread onto 12in. pizza pan.
  2. Brush with olive oil and pesto.
  3. Arrange the sliced potatoes over the pesto.
  4. Sprinkle with the shredded mozzarella.
  5. Arrange the medallions or meatballs atop the shredded mozzarella.
  6. Arrange the roasted tomatoes on the flatbread. Do not crowd or pile on the ingredients.
  7. Bake at 375ºF until golden brown and the cheese has melted.
  8. Cut into about 8 triangles and place onto a plate or serving board.
  9. Sprinkle with fresh basil leaves.
  10. Serve immediately.
Serve with confidence.®


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