Per the request of a dear friend ... here is the recipe (early) before I share the pictures of my littlest "master chef" and his creations.
Low-Fat Flatbread Dough (makes 4 small single servings - 110 calories each- or a large 12" pizza)
1 cup bread flour, plus extra for dusting
1/2 tsp salt
1/3 cup warm water, plus extra if necessary
1 tsp extra-virgin olive oil
Mix flour and salt together in a food processor. Mix water and oil and pour over mixture until a soft dough ball forms. If the dough is too stiff, process in about another Tablespoon of warm water. Continue to process until the dough is well-kneaded.
Break the dough into four pieces. Roll out thinly into a rectangle, dusting with flour to prevent sticking.
Line a cookie sheet with parchment paper and top flatbreads with desired toppings and bake.
A favorite variation:
Mexican Chicken Flatbread recipe courtesy of Pam Anderson's The Perfect Recipe
415 calories per serving
1 recipe flatbread, prepared
1 cup rinsed and drained white beans, mashed
1 cup salsa verde
2 cups shredded cooked chicken breast
1 cup frozen corn
1 cup shredded Monterrey Jack cheese
3 medium green onions, thinly sliced
2 Tablespoons chopped fresh cilantro
Preheat oven to 500 degrees. Place flatbread dough on cookie sheet. Combine mashed beans with 1/2 cup of salsa. Spread bean-salsa mixture over dough. Toss remaining 1/2 cup salsa with chicken and corn. Top pizza with chicken mixture.
Bake until spotty brown, about 10-14 minutes. Top hot pizza with cheese, scallions, and cilantro. Return to oven and bake just until the cheese melts. Serves 5