Recipe for success: Forest and Farm Flatbread

Our first foray into flatbreads was quite successful. Being that I am all about alliteration today I deemed this combination of meats, cheese, mushrooms and veggies as a Forest and Farm Flatbread (what else besides mushrooms would be the forest part, I don't know). So, light up the grill and give it a go with your favorite toppings.

1. Assemble the ingredients:
   

   • Pizza dough (we bought pre-made) • Flour • Olive oil • Salt and pepper • Toppings - Go wild. We did pesto, fresh mozzarella, baby spinach, small potatoes (ha ha ha), shitake and crimini (baby bella) mushrooms, and prosciutto

2. Prepare all your toppings - the flatbread crisps up quickly and then the toppings need to be ready to go on.
3. Warm up the grill.
4. Roll out the pizza dough using liberal amounts of flour so it doesn't stick. Make it easy on yourself and just go with any shape that allows you to have a good thickness - don't worry about it being a perfect circle or a nice rectangle. If anyone gives you crap then let them know this style cooking is called 'rustic' and make a mental note to not invite them over anymore.
5. Brush olive oil on both sides of the flatbread.
6. Grill the flatbread for a few minutes each side until golden brown.
7. Pile high with your toppings and finish the bake on the grill.

NOTES:
• If you choose to do potatoes you will want to cook them completely before using as a topping.