Pumpkin Seed Pesto Turkey and Cranberry Flatbread

Pumpkin Seed Pesto Turkey and Cranberry Flatbread
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Homemade pesto with pumpkin seeds comes together quickly to help you reinvent Thanksgiving leftovers.


  • ½ cup Basil Leaves
  • ½ cup Baby Spinach
  • 1 tsp Minced Garlic
  • 2 tbsp Toasted Pumpkin Seeds (Pepitas)
  • ¼ cup Olive Oil
  • ¼ cup Parmesan Cheese, shredded
  • Salt and Pepper
  • 1 pkg Naan Bread, (2 pieces)
  • 1 cup Cooked Turkey, shredded or diced
  • ¼ cup Dried Cranberries
  • ¾ cup Mozzarella Cheese, shredded


  1. Heat oven to 425°F.
  2. Place basil, spinach, garlic and pumpkin seeds in the bowl of a food processor fitted with chopping blade. Pulse until all ingredients are roughly chopped. With food processor running slowly add oil until well combined. Stir in Pparmesan cheese. Adjust seasoning with salt and pepper as desired.
  3. Place naan on baking sheet. Spread each with pesto, top with turkey, cranberries and mozzarella cheese.
  4. Bake 12-14 minutes until golden brown.
  5. Refrigerate leftovers.
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