Entrées
K-12
Lunch
Turkey Flatbread Pizetta
10
mins.
Prep Time
15–16
mins.
Total Time
Offer a hearty start to the meal with this flatbread pizetta, featuring either turkey medallions or turkey meatballs, potatoes, melted mozzarella and roasted tomatoes.
Ingredients
Turkey Flatbread Pizetta
1 ea.
Flatbread, 4 inches x 10 inches
2 tbsp.
Olive oil
4 tbsp.
Basil pesto
9–12 slice(s)
Red bliss potatoes, skin on, cooked firm, ⅛-inch thick
4 oz.
Fresh mozzarella, shredded
9 ea.
Grape tomatoes, roasted
8 ea.
Fresh basil leaves
Directions
- 1. Place the flatbread onto a 12-inch pizza pan.
- 2. Brush the flatbread with the 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 375°F until the flatbread is golden brown and the cheese has melted.
- 8. Cut the flatbread into about 8 triangles and place onto a plate or serving board.
- 9. Sprinkle with the fresh basil leaves.
- 10. Serve immediately.
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