Recently, when looking for a recipe to use up an abundance of zucchini, I ran across a recipe for “Naked Greek Feta-Zucchini Turkey Burgers” on Skinny Taste. I’m not sure whether it is truly a greek recipe, but it did sound really tasty. To make it more “greek”, I made some homemade Tzatziki sauce and wanted to serve them on Pita Bread rather than hamburger buns.

Unfortunately, I did not have any pita bread and did not want to run to the store just to buy one thing. So, I went to my favorite baking site. King Arthur Baking to find a new recipe. “Quick and Easy Flatbreads” were just like the name says, quick and easy. And, they were really tasty as well. This recipe includes both yeast and baking powder and were ready to eat in less than an hour. The result was a successful dinner with left over pita/flatbreads for lunch sandwiches.

While making the flatbreads, I thought that they might taste good as a pizza crust. Unfortunately, the extras were eaten rather quickly and I was unable to try.

This morning, I saw an advertisement that said today is National Cheese Pizza Day. Okay, a good excuse to try out my idea for flatbread pizza. I used the KAF recipe (I doubled the recipe this time) and added a tablespoon of Pizza Dough Flavoring (also from KAF).

The dough was mixed in my bread machine.

Left to rise for 45 minutes,

Split into small balls of dough,

Rolled out to 1/4″ thick circles, 6 to 9″ in diameter,

Fried in a dry frying pan (no oil) over medium heat,

Flipped and fried on the other side.

After about 15 minutes, I had a nice stack of flatbread.

To make my homemade pizza, I spread some pizza sauce over the flatbread and topped it with several types of pizza, spices, thinly sliced scallions and chopped yellow pepper. The pizza was placed on a pizza stone and baked at 425 degrees. Because the flatbread was precooked, the pizza was ready to eat in just a few minutes. Watch carefully, because mine was done in about 5 minutes.

What I liked about using this recipe for the pizza crust:

• quick and easy, once the crust is made, the pizza is ready to eat in less than ten minutes,
• since the crust is precooked, there was no concern about being soggy near the center of the pizza, and
• can be refrigerated or frozen for a quick pizza dinner on another day.

Hope you enjoy this recipe!