Lean Turkey Pepperoni and Roasted Vegetable Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Pepperoni and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Lean Turkey Pepperoni and Roasted Vegetable Flatbread

Enjoy a wholesome flatbread layered with lean turkey pepperoni, a colorful medley of roasted vegetables, and a light sprinkle of low-fat mozzarella, finished with a brush of tangy tomato sauce and a drizzle of olive oil. This dish brings together crisp textures and vibrant flavors for a satisfying meal any time of day.

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NUTRITION

545kcal
Protein
33.7g
Fat
26.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

6 slices Lean Turkey Pepperoni (60g)

1 serving Roasted Mixed Vegetables (150g)

1/4 cup Low-Fat Shredded Mozzarella Cheese (28g)

2 tablespoons Tomato Sauce (30g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the whole wheat flatbread on a baking sheet. Lightly brush the surface with olive oil.

  • 3

    Spread the tomato sauce evenly over the flatbread.

  • 4

    Arrange the roasted mixed vegetables on top of the sauce.

  • 5

    Layer the lean turkey pepperoni slices evenly over the vegetables.

  • 6

    Sprinkle the low-fat shredded mozzarella cheese across the flatbread.

  • 7

    Bake in the preheated oven for 8-10 minutes, or until the cheese melts and the edges become slightly crispy.

  • 8

    Remove from the oven, slice if desired, and enjoy your balanced, flavorful flatbread.

Lean Turkey Pepperoni and Roasted Vegetable Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Pepperoni and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Lean Turkey Pepperoni and Roasted Vegetable Flatbread

Enjoy a wholesome flatbread layered with lean turkey pepperoni, a colorful medley of roasted vegetables, and a light sprinkle of low-fat mozzarella, finished with a brush of tangy tomato sauce and a drizzle of olive oil. This dish brings together crisp textures and vibrant flavors for a satisfying meal any time of day.

NUTRITION

545kcal
Protein
33.7g
Fat
26.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

6 slices Lean Turkey Pepperoni (60g)

1 serving Roasted Mixed Vegetables (150g)

1/4 cup Low-Fat Shredded Mozzarella Cheese (28g)

2 tablespoons Tomato Sauce (30g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the whole wheat flatbread on a baking sheet. Lightly brush the surface with olive oil.

  • 3

    Spread the tomato sauce evenly over the flatbread.

  • 4

    Arrange the roasted mixed vegetables on top of the sauce.

  • 5

    Layer the lean turkey pepperoni slices evenly over the vegetables.

  • 6

    Sprinkle the low-fat shredded mozzarella cheese across the flatbread.

  • 7

    Bake in the preheated oven for 8-10 minutes, or until the cheese melts and the edges become slightly crispy.

  • 8

    Remove from the oven, slice if desired, and enjoy your balanced, flavorful flatbread.