I like Mario Batali's pizza dough recipe for a flatbread. I make a whole batch and roll them into personal size flatbreads. The other 3 rolled crusts are in my freezer for 'fast food' some day soon.
In my pantry I had basil pesto, artichoke hearts, goat cheese and sundried tomatoes. I wish I had thought to add some toasted pinenuts. This is a perfect Mediterranean flatbread.
The oven created a wonderfully toasted and cooked pizza crust. I used my pizza stone. Perfect Sunday nosh.
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