Tuna Flatbread Pizza

Tuna Flatbread Pizza
  • Recipe Yield: 112

0 minutes


  • 10 lb. 12 oz. (4, 43 oz. pouches) StarKist® Chunk Light Tuna in Water
  • 112 flatbread, oven fired, whole grain rich
  • 1 gallon + 1 quart + 1cup Alfredo sauce
  • 1 cup water
  • 3 -1/2 cups basil, fresh, chopped
  • 4 lb. 8 oz. (1 gallon + 3 quarts) spinach, raw, pre-washed
  • 7 lbs. mozzarella cheese, lite, shredded


  • Thaw flatbread overnight at room temperature.
  • Thaw Alfredo sauce overnight in refrigerator. Measure required amounts of sauce and water into a non-reactive bowl and whisk to blend. Store in the refrigerator until time to assemble flatbreads. (CCP: Hold at 41°F or below)
  • Preheat convection oven to 350° F (175°C). Spray full size sheet pan(s) with pan release.
  • Place 8 flatbreads on each sheet pan. Top each with 1 – ½ oz. tuna (#16 scoop), ¼ cup spinach leaves and 1-½ tsp. basil.
  • Distribute 1 oz. (¼ cup) cheese over top of all ingredients.
  • Bake at 350°F for 5 – 8 minutes or until cheese melts. (CCP: Cook to internal temperature of 135°F or above.)
  • While flatbreads are baking, heat the sauce to 135°F or above. (CCP: Cook to internal temperature of 135°F or above.)
  • Remove flatbreads from oven and drizzle with ¼ cup heated Alfredo sauce. (CCP: Cook to internal temperature of 135°F or above.)
Servings Per Container: 112
Servings Size: 1 flatbread
Amount Per ServingDV%*
Total Fat14.08g14.08g
Saturated Fat5.65g5.65g
Total Carbohydrate31.82g31.82g
Dietary Fiber3.56g
Vitamin A935.88
Vitamin C2.35mg

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.