Turkey Flatbread Pizetta


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


  • 8 basil, leaves, fresh
  • 9-12 slices Butterball® Turkey Medallions
  • 1 Heritage Ovens® Bread, Flatbread(s)
  • 9-12 slices potato(es), red bliss, skin on, cooked firm, 1/8" slices
  • 4 oz Roma® Cheese, Mozzarella, shredded
  • 2 tbsp Roma® Oil, Olive
  • 4 tbsp Roma® Pesto Basil Sauce
  • 9 tomato(es), grape, roasted