Some nights I'm so lazy that I won't even lift a finger to roll out a frozen pizza dough. On those nights, flatbreads or pitas make an excellent crust for a quick and easy dinner made out of whatever you have in the fridge.
This one might sound crazy, but it was quite tasty. I first spread some pesto (frozen from this summer's crop) on the bottom of the flatbread. This was then topped with leftover chopped chicken, pecan pieces, feta cheese, and... roasted brussels sprouts! The sprouts had been roasted the day before in a simple mix of olive oil, chipotle chile powder, salt, and pepper. Roasting the leftovers on the flatbread perked them right back up. The flatbread pizza was topped with some freshly ground black pepper and red pepper flakes, then baked in our toaster oven at 450° for about 10 minutes or until toppings were hot and bread was toasty. After removing from the toaster oven I topped it with some dried cranberries before serving.
If loving that is crazy, I don't wanna be sane.
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