Botched Pizza Dough = Fabulous Flatbread

I said that "someday" we may try to make our own pizza crust, but "someday" came quicker than I thought. That's what happens when you can't get to the store and have nothing but time on your hands.

So we used the NY Times recipe but didn't have any bread flour. Oh well... flour is flour, right? Um, not exactly. Our dough hardly rose at all! So if it was any other time, we'd probably just throw it away and buy bread flour and try again... but we couldn't get to the store and had nothing better to do so we experimented... with success!

So here is the recipe for Garlic, Rosemary and Parmesan Flatbread AND Garlic and Chives Flatbread:

First, follow the dough recipe in the NY Times recipe. Don't forget to preheat the oven to 425 degrees while you roll it out and put on toppings.

Then, mince five or six cloves and mix it in a bowl with enough olive oil to cover the garlic. Also mix in some freshly ground pepper.

Brush the olive oil all over the rolled out dough - make sure the get the edges too. Then spoon the garlic evenly over the dough with a spoon.

Lastly, top with fresh, chopped rosemary and fresh, shredded parmesan OR top with fresh, chopped chives... OR just use whaterver you have around that might taste good on flatbread!

Put it on a pizza stone or cookie sheet on the lower rack of that oven for approximately 8-10 minutes - or until it's slightly brown on the edges and not soggy in the middle.

Goes great with soup or pasta, and keeps well in air-tight bag or tupperware. Yum!