By Lori Ross 

One package of lavash bread (usually comes in 4 large sheets in one package) or 1 package of large tortillas 
¼ cup olive oil 
Pinch of dried herbs (oregano, basil, thyme, rosemary) for each pizza
2 cups of pizza sauce or thick tomato sauce
1 cup each of pizza toppings of your choice (onion, pepper, mushroom, black olives, tomatoes, pepperoni, crumbled sausage, garlic, anchovies)
1 -2 cups cheese: mozzarella, parmesan, goat cheese or other cheese you like
Cookie sheet or Pizza stone 

Pre-heat oven with pizza stone or baking sheet to 400 degrees.  Lightly brush flatbread with oil and sprinkle with pinch of dried oregano or basil. Spread a thin layer of sauce, a thin layer of mozzarella or other cheese and pizza toppings of your choice.  Do not overload the thin bread with toppings and sauce.  Using a pizza peel or large spatula, place pizza on stone or cookie sheet in a hot oven. Bake approximately 3-6 minutes (depending on heat of your oven) or until flatbread is golden brown at the edges and cheese has melted. Cut with pizza cutter or bread knife. Eat each pizza immediately as it comes out of the oven. Serves 4.

Variations:

Grilled pizza: Preheat grill on high with pizza stone or pan, make pizza of your choice, place on grill, cook on high for 2-3 minutes maximum until crust is crunchy, browned and cheese melted.

White pizza: Omit tomato sauce, sprinkle oiled flatbread with chopped garlic, top with a little mozzarella and parmesan.

Clam Casino pizza:  Make white pizza and top with chopped, canned clams, chopped bacon, parsley and grated lemon

By Lori Ross for Cooking Challenge Five – Five meals with Flatbreads from Pam Bray of Charleston, SC.