Making the flatbread is quick and easy, taking about 45 minutes to make. And using Fleischmann's pizza crust yeast means you don't have to deal with rising time. That's a wonderful plus.
You literally need only mix your flour, water, sugar, salt and olive oil and set it to a ball, then roll it out with a pin and place in an slightly oiled baking pan.
I generally add a bit of dried basil and oregano to the mix. Really, nothing to it at all.
I generally add goat cheese, shredded mozzarella and marinated tomatoes.
In this case, I had some leftover chicken breast, which I had backed. I decided to mix in a little bit of BBQ sauce, tossing the chicken, then placing it on the flatbread.
Success! This lovely culinary fusion -- and an ample serving -- was perfect for a quick, easy dinner.