Red Meat Allergy Friendly Tomato-Basil Turkey Flatbread with Lemon Aioli
Total time27 min
Prep time15 min
Cook time12 min
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Learn more →Ingredients
4 servings
For the flatbreads
- 4 gluten free flatbreads or naan (about 6–7 inches each)
- 2 tbsp garlic-infused oil, divided
- 2 medium tomatoes, thinly sliced (about ⅔ medium per serving)
- 8 oz deli-style roasted turkey breast, thinly sliced
- ½ cup fresh basil leaves
- ½ cup finely grated parmesan cheese
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
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For the lemon aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused oil
- ¼ tsp dijon mustard
- salt, to taste
Instructions
- 1
Preheat the oven to 400°F (205°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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