Tuscan Tuna Melt Flatbread Pizza
This Tuscan tuna melt flatbread pizza recipe is classic comfort food with a Tuscan twist.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Tuna in Water
- 26 (8 inch) flatbreads, multi-grain or flax healthy grain (pita bread can be used)
- ½ c canola oil
- 2 c reduced fat cream cheese, chive & onion flavor
- 2 c light mayonnaise
- ¼ c basil pesto
- 2 c red onion, chopped
- 4 1/3 c sweet bell peppers, chopped
- 4 1/3 c Roma tomatoes, chopped
- 8 1/2 jalapeño peppers, seeded and minced
- 8 ½ c fine shredded Italian blend cheeses, lite or regular
- 2 c chopped parsley and parsley sprigs as desired
Instructions
- Preheat oven to 350°F.
- Lightly brush flatbreads on both sides with canola oil.
- Bake in oven directly on grate for 7 minutes.
- In a large bowl, combine cream cheese, mayonnaise and pesto until smooth.
- Remove flatbreads from oven to large baking sheet.
- Spread about 3 tablespoons of cream cheese sauce over each flatbread.
- Sprinkle each with chopped red onion, bell peppers, tomatoes and jalapeño peppers. Top with chunks of tuna; sprinkle with shredded cheese.
- Return to oven on the cookie sheet for a softer crust or place directly on the grate for a crisper crust. Bake for 5 to 7 minutes or until cheese melts.
- Remove to cutting board. With a sharp knife, cut in half.
- Sprinkle the top of pizza with chopped parsley.
