Rustic Mediterranean Flatbread Pizza

Someday, I will lounge on the shores of a Mediterranean island, soaking up the sunshine. In the evening, I will make dinner from cheese and eggs produced from my own cows and chickens and vegetables from my small garden, and I will inhale the scent of sea air and millenia of civilization. Hey, a girl can dream, can't she? Dinner last night was a little less than my Mediterranean heaven, but it was still danged good, took 20 minutes, and embodied the flavors that I imagine linger heavy in the air in my dream paradise. This recipe is adaptable in a million ways and can be tailored to suit the individual palates of anyone at your dinner table.

The most amazing part of this dish is the flatbread base. I have made this several ways and it never disappoints. The bread comes together so quickly that it will wow you, cooks in a matter of 3-5 minutes, and has this wonderful earthy flavor from the extra-virgin olive oil. The original recipe (courtesy of Deb from Smitten Kitchen) uses fresh rosemary, and it is divine that way. I wanted more of plain base for a pizza crust and omitted the rosemary, but topped the flatbread with sea salt and freshly ground black pepper to add some flavor and complexity before topping them with some great fresh veggies and cheese and spicy Italian sausage. Talk about yummy in the tummy. Hubby and I devoured ours quickly. You could substitute feta for mozzarella, add kalamata olives or sun-dried tomatoes, chicken, oh heck, anything that tickles your fancy. Personally, I loved the heat and slight fennel flavor of the spicy Italian sausage, and highly recommend using that as your topping.