Flatbread Fanatic

Confession:  I've had pizza for lunch for three days in a row.  I can't help it!  I've been craving tomato sauce and cheese (ie: pizza), and I found the PERFECT make-at-home flatbread pizza!  Since I've made it three times this week, I thought it was good enough to share with you.

Last week, I purchased these "flat out" multi-grain flatbreads from the grocery to make asian chicken wraps (also very good... maybe I'll post that later).  The nice people at the flatbread company had a little message for me on the package:  Makes amazing pizzas!  Well, I had never thought about using a flatbread for a pizza crust before, but I do LOVE thin crust pizza.  The thinner, the better!  So I decided to try it.  Plus, can you see how many calories a flatbread has?  100!!!  I know - it's like some kind of bakery sorcery.  But it's true.  You show me another pizza crust that has only 100 calories.

These flatbread pizzas are perfect for lunch because they are individually portioned and endlessly adaptable.  This would be really fun with kids since they could each make their own and pick their toppings.

First, crisp up the flatbread in the oven.  I used a pizza pan and a 400 degree oven.  I let it crisp up for about 4 minutes, turning once.  When it was nice and crisp, but not burned (duh), I put on the tomato sauce and Italian cheese blend.  You know how to make a pizza, right?  I prefer for my toppings to go all they way to the edge since a flatbread isn't really a crust.  Besides, be warned that any exposed flatbread will get very crispy (read: burnt) when you cook & broil it.  Just another reason to add more toppings :-)  I add a sprinkle of red pepper flakes and oregano at this point, just for funsies.

Next, top it off however you want.  I personally think thinly sliced mushrooms and thinly sliced salami (a la Campisi's) is ridiculously delicious, but you can obviously put whatever you want on your pizza... even if it isn't as good as mine.

Pop it back in the oven at 400 for another 4 minutes or so - until everything is all melty.

Then, (and this is key!) turn on the broiler and broil that baby up for just a minute or so.  This will give you the browned cheese and crispy toppings I crave.  Watch the pizza the entire time it's under the broiler.  I would cry for you if you burned it.

Take the pizza out, slice it into rectangular slices (again, a la Campisi's) and devour.  So.  So.  Good.