Turkey & Roasted Veggie Flatbread
Crispy flatbreads layered with rich pizza sauce, citrus-herb turkey, charred bell peppers, red onion, asparagus, and torn fresh mozzarella — finished with a shower of basil. Restaurant-quality pizza night in 25 minutes flat.
Preparation Instructions
Roast the veggies
Preheat oven to 425°F.
Toss 2 bell peppers (mixed colors), thinly sliced, 0.5 red onion, thinly sliced, and 8 asparagus spears, trimmed with 2 tablespoons and 0.5 teaspoons kosher salt on a sheet pan.
Roast 8–9 minutes until charred at the edges.
Spike the sauce
In a small bowl, stir 0.8 cups marinara or pizza sauce with 0.5 teaspoons dried oregano, 0.3 teaspoons red pepper flakes, and the remaining 1 tablespoon of olive oil
Pre-bake the flatbreads
Place flatbreads on a sheet pan and spread the sauce evenly over each. Bake for 3 minutes to crisp the base
Bake Twice: Pop the sauced flatbreads into the hot oven for 3 minutes before adding the cheese and toppings. The bottom crisps up first and stays that way — no soggy middle, just a shattering crisp crust under every bite.
Build the flatbreads
Layer each flatbread with the roasted veggies and turkey slices. Tear the mozzarella into rough chunks and scatter over the top.
Return to the oven for 6–7 minutes until the cheese is bubbling and golden in spots.
Scatter fresh basil leaves over the hot flatbreads, slice, and serve immediately.