Mindful Sodexo 
Whole wheat flatbread layered with pizza sauce, ground turkey, salsa cruda, black beans, cilantro, mozzarella cheese and sour cream
Nutrition Facts:
Calories: 260, Protein: 13g, Sat. Fat: 3g, Sodium: 370mg, Fiber: 4g
Prep Time: 8 to 12 minutes Cook time: 13 to 16 minutes Yield: 4 servings; 1 pizzetta each Difficulty level: Intermediate
Tex Mex Turkey Pizzetta
Ingredients
Prepare
Tex Mex Pizzetta:
- 6 ounces raw ground turkey (90/10)
- 4 whole wheat flatbreads, approximately 4-inch x8-inch or whole grain pocketless Greek pita or whole grain naan
- ½ cup Pizza Sauce
- ½ cup shredded part-skim mozzarella
- ¾ cup Salsa Cruda
- ½ cup rinsed and drained canned low-sodium black beans
- 4 teaspoons fat-free sour cream
- ¼ cup chopped fresh cilantro leaves
- 1. Sauté ground turkey, crumbling into small pieces, until thoroughly cooked and no longer pink. Remove from heat and allow to cool slightly. Cover, and place in refrigerator until ready to use.
- 2. Preheat the convection oven to 350 degrees Fahrenheit (or standard range to 400 degrees Fahrenheit).
- 3. Evenly spread 2 Tablespoons pizza sauce to ¼-inch from the edge of each flatbread.
- 4. In order, evenly top with:
-2 Tablespoons black beans
-3 Tablespoons salsa cruda
-1/4 cup crumbled ground turkey
-2 Tablespoons shredded mozzarella cheese
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 5. Place in preheated oven. Bake for 10 to 12 minutes or until the cheese melts. Remove from oven.
- 6. Evenly drizzle 1 teaspoon sour cream over cooked pizzetta and garnish with 1 Tablespoon chopped fresh cilantro.
- 7. Cut as desired. Enjoy immediately!
Pizza Sauce:
- ¾ cup no added salt diced tomatoes
- 1/8 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch dried oregano leaves
- 1/8 teaspoon onion powder
- 1 small basil leaf, thinly sliced, or 1 pinch of dried basil leaves
- 1 pinch ground black pepper
- 1 pinch crushed red pepper flakes
- 1. In a blender, pulse tomatoes lightly to crush. Transfer to a bowl.
- 2. Combine all ingredients until well-blended. Cover, and place in refrigerator until ready to use.
Salsa Cruda:
- 2 teaspoons lime juice
- ½ cup diced tomatoes
- 2 Tablespoons diced red onions
- 1 ½ Tablespoons seeded and finely chopped jalapeno peppers
- 1 ½ Tablespoons finely chopped fresh cilantro leaves
- 1 pinch ground black pepper
- 2 Tablespoons frozen or canned corn kernels, thawed and drained
- 1. NOTE: Use gloves to seed peppers. Pepper juice can burn the eyes. Wash hands thoroughly with soap and water after seeding
peppers.
Combine all ingredients. Mix well. Cover, and place in refrigerator until ready to use.
