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TOMATO BASIL MOUSSAKA FLATBREAD PIZZA
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Nutrition Facts
Serving Size
SERVING (1 TOPPED FLATBREAD)
Amount Per Serving
Calories 275
% Daily Value
Total Fat 9.3g
14%
Saturated Fat 3.1g
16%
Cholesterol 27mg
9%
Sodium 567mg
24%
Total Carbohydrate 32.9g
11%
Dietary Fiber 4.7g
19%
Protein 14g
28%
Vitamin A 3%
Vitamin C 2%
Calcium 12%
Iron 10%

tomato basil moussaka flatbread pizza

Crisp flatbread layered with tomato basil sauce made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup, mozzarella, roasted eggplant, and seasoned turkey crumbles, finished with fresh parsley. 

  • Total time: 50 minutes
  • Servings: 64
Ingredient Weight Measure
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds 1 ea.
low fat (1%) milk 1 cup
garlic , peeled, chopped 4.0 oz. 0.5 cup
canola oil 0.5 tbsp.
eggplant , cut lengthwise 96.0 oz. 160 slice
whole grain flatbread , whole flatbread, 2.2 ounce 141.0 oz. 64 ea.
part skim mozzarella cheese , shredded 32.0 oz. 8 cup
turkey crumbles, cooked 48.0 oz. 7.25 cup
fresh parsley , chopped 1.0 oz. 0.667 cup
1. In a rondeau or tilt skillet, prepare Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup according to package directions. Add milk. Mix well. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

2. In a large mixing bowl, combine garlic, oil, and eggplant. Arrange eggplant in a single layer on sheet pans coated with non-stick cooking spray. Bake at 350°F for 15 minutes, or until lightly browned. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

3. Arrange flatbread on sheet pans. Layer and evenly spread ingredients onto each flatbread in the order listed below. Bake at 350°F for 7 minutes. Remove from oven, then let stand for at least 1 minute before cutting each in half diagonally.
  • prepared soup base (2 Tbsp)
  • roasted eggplant (2-3 slices)
  • mozzarella cheese (2 Tbsp) 
  • turkey crumbles (2-1/2 Tbsp)
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. To serve, portion one pizza (two diagonal halves) onto a serving plate. Garnish with 1/2 tsp chopped parsley.  Serve immediately.

K-12 Meal Components:
M/MA: 1 oz.
Grain: 2 oz. (Whole Grain)
Vegetable: Total ¼ cup (1/8 Red/Orange; 1/8 Other)

Crisp flatbread layered with tomato basil sauce made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup, mozzarella, roasted eggplant, and seasoned turkey crumbles, finished with fresh parsley. 

  • Total time: 50 minutes
  • Servings: 64
Ingredient Weight Measure
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup , 4 pounds 1 ea.
low fat (1%) milk 1 cup
garlic , peeled, chopped 4.0 oz. 0.5 cup
canola oil 0.5 tbsp.
eggplant , cut lengthwise 96.0 oz. 160 slice
whole grain flatbread , whole flatbread, 2.2 ounce 141.0 oz. 64 ea.
part skim mozzarella cheese , shredded 32.0 oz. 8 cup
turkey crumbles, cooked 48.0 oz. 7.25 cup
fresh parsley , chopped 1.0 oz. 0.667 cup
1. In a rondeau or tilt skillet, prepare Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup according to package directions. Add milk. Mix well. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

2. In a large mixing bowl, combine garlic, oil, and eggplant. Arrange eggplant in a single layer on sheet pans coated with non-stick cooking spray. Bake at 350°F for 15 minutes, or until lightly browned. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

3. Arrange flatbread on sheet pans. Layer and evenly spread ingredients onto each flatbread in the order listed below. Bake at 350°F for 7 minutes. Remove from oven, then let stand for at least 1 minute before cutting each in half diagonally.
  • prepared soup base (2 Tbsp)
  • roasted eggplant (2-3 slices)
  • mozzarella cheese (2 Tbsp) 
  • turkey crumbles (2-1/2 Tbsp)
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. To serve, portion one pizza (two diagonal halves) onto a serving plate. Garnish with 1/2 tsp chopped parsley.  Serve immediately.

K-12 Meal Components:
M/MA: 1 oz.
Grain: 2 oz. (Whole Grain)
Vegetable: Total ¼ cup (1/8 Red/Orange; 1/8 Other)

Made with:

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