Pregnancy Friendly Tomato-Basil Turkey Flatbread with Lemon Aioli
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Learn more āIngredients
4 servings
For the flatbreads
- 4 gluten free flatbreads or naan (about 6ā7 inches each)
- 2 tbsp garlic-infused oil, divided
- 2 medium tomatoes, thinly sliced (about ā medium per serving)
- 8 oz deli-style roasted turkey breast, thinly sliced
Ingredient noteCook all poultry thoroughly when pregnant.
- Ā½ cup fresh basil leaves
- Ā½ cup finely grated parmesan cheese
- Ā¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the lemon aioli
- ā cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused oil
- Ā¼ tsp dijon mustard
- salt, to taste
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, 1 tsp garlic-infused oil, and Dijon mustard until smooth. Season with salt to taste, then refrigerate until ready to serve.
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