A few days back, I made homemade whole wheat flatbread. We ended up taking a long motorcycle ride on Father's Day evening, so the pizzas were not made. I put the flatbread in the freezer and we finally made them.
It only took a few minutes to thaw the flatbread. Now I know it freezes well, so I'll be putting some in the freezer vs. pizza dough. I topped them with spinach pesto, then the broccoli (and it was supposed to have wilted spinach, but I ran out after pesto was made), topped with mozzarella cheese.
I baked them at 400°F for about 15 minutes or so. This flatbread worked beautifully for these. Just enough to make it a pizza, crispy on the bottom, and delicious.
The flatbread was rolled to about 7 x 5 inches. I got 8 pieces of bread in the batch. The recipe stated I'd get 12, but that would be the thickness of a tortilla or thinner. The recipe I used was from food.com for the whole wheat flatbread (used part all-purpose and part whole wheat), and the pizza recipe is from Eating Well, called "Green Pizza." We think it needs some hot red pepper flakes, but that's about the only suggestion I got from the taste testers.
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