Creamy Pesto Flatbread

This dinner was my boyfriend Jesse’s idea. As soon as he suggested it I had to stop in shock O_O “Jesse that’s an amazing idea what the heck.” Usually he leaves the meals up to me because we’re on the complete opposite spectrum as far as creativity goes, ha. If it were up to him, he’d eat pizza or pb+toast for every meal because they’re easy and thoughtless. Ha! Anyways. This was amazing. I made a creamy pesto flatbread for my boyfriend and I to split. Pictured is just 1/4 of the flatbread. I love the way these p28 protein flatbreads crisp.

IMG_1997[1]Creamy Pesto Flatbread

Serves: 2-3

  • 1 p28 high protein flatbread
  • handful of spinach
  • 3/4 cup lowfat cottage cheese
  • 1/4 cup pesto (I  use Christopher Ranch brand)
  • 8 oz 99% lean ground turkey
  • braggs liquid aminos
  • 1/2 cup chopped onion
  • 2 minced garlic cloves

Bake one p28 flatbread at 350F for 10 minutes to crisp. Then make a layer of spinach. Top the spinach with the lowfat cottage cheese. Spread the pesto on top of the cottage cheese. Sautée the ground turkey in braggs liquid aminos, then add on top of the flatbread. Also add the chopped onion and minced garlic on top. Then bake the flatbread at 350 F for another 7-8 minutes until the spinach lightly wilts.

Master vegan baking with this specially outlined online course!

Leave a Reply