This is not a recipe

Ceci n'est pas une pipe.

My apologies to Magritte. Okay. Seriously.

Today's post is not a recipe. It's more of an...assemblage? Yes, this is that. You've had those evenings too, right? Staring into the depths of your fridge waiting for inspiration to strike. Or a frozen pizza. Whichever strikes first. Tonight's dinner was an assemblage made of chapati (Costco impulse), boneless turkey breast (Whole Foods sale), and some veggies (CSA). Add some pesto from a local restaurant (I know some of you green-thumb folks have last summer's pesto frozen), and you have...cultural confusion. Or in other words...

Pesto flatbread pizza with turkey and balsamic vegetables

6 pre-made chapati
Boneless turkey breast (or substitute chicken breast or cutlets)
1 large summer squash, cut once lengthwise and then sliced into half-rounds
1/2 sweet onion, diced
3 cloves garlic, minced
Fresh tomatoes, roughly chopped
Fresh mozzarella, roughly chopped, or shredded mozzarella
Pre-made pesto
Olive oil
1 teaspoon of balsamic vinegar
Salt and freshly ground black pepper to taste

Preheat the oven to 400ºF.

Slice the turkey breast vertically across the grain into slices about 1/2" wide. Sprinkle with salt and pepper. Pour a bit of olive oil into a frying pan. Add garlic and sauté briefly. Add the turkey slices and cook until done. Remove from heat and cut into thin strips.

In another pan, add a bit of olive oil. Sauté onion until it starts to caramelize. Add summer squash. Cook until soft. Drizzle with approximately 1 teaspoon of balsamic vinegar.

In a sauté pan (cast iron works well), heat the chapati until lightly brown on both sides (per package instructions).

Place chapati on a cookie sheet. Slather a base layer of pesto onto the chapati. Add other ingredients (turkey, balsamic vegetables, tomatoes). Top with mozzarella. Pop into the oven for about 5 minutes or until the cheese is melted.

If you're curious about how to make your own chapati, here's Mark Bittman's take.