California Plumcot Flatbread

California Plum[cot] Flatbread

 

Ingredients

  • 12 ounce extra thick, deli-sliced, roast turkey breast or leftover roast turkey or rotisserie chicken
  • 1 (1 lb.) whole wheat pizza dough (may substitute prepared pizza crust or flatbread)
  • 2 tablespoon extra virgin olive oil, divided
  • 2 cup shredded Italian blend cheese
  • 2 plumcots, pitted and very thinly sliced
  • 3 cup baby or chopped arugula
  • 1/2 cup slivered red onion
  • 2 tablespoon snipped fresh basil
  • 2 tablespoon fresh lemon juice
  • Freshly ground pepper and sea salt to taste

 

Directions

Preheat oven to 425°F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 X 11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flatbread with 2/3 cup cheese. Bake at 425°F for 5 minutes. To prepare plumcot salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Per serving: 370 calories, 19g protein, 41g carbohydrate, 16g total fat, 25mg cholesterol, 794mg sodium, 4g fiber.

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