Have you ever had a really good flat bread pizza in a restaurant? I had a really good one in a Hilton hotel in Denver this summer that was amazing. It had balsamic, blue cheese and asparagus on it. It was to die for. They made their crust nice and crispy though. I am loving this recipe because you could make your crust crispy or not crispy. I was a fan of the toasted but not crispy kind. We invited my in-laws over who lived just down the road from us to come enjoy them with us. I got all the flat bread ready then everyone could make their own pizza. It was a fun little party. I had 3 or 4 flat breads left so they will be great to make a pizza later. These flat breads are just the right size for a personal pizza.

 Flat Bread:

 3 1/2 cups of flour

1 cup of warm water

 1 envelope of yeast

 1 tsp of salt

 1 egg, beaten

 3 T of milk

 Mix your warm water, salt and yeast together. Let is sit until the yeast and salt are dissolved. Add the flour, egg and milked and mix in your mixer with a bread hook. Once the bread is mixed well remove from mixer, and kneed for a couple minutes. Place in a greased bowl covered with plastic wrap. Let the dough rise for 1 hr to 1 1/2 hours. Once the bread has risen to double it’s size remove from the bowl. Separate into 10-15 evenly sized balls. Using a rolling pin roll them out into small circles. While you are doing this preheat the oven to 500 degrees. Place about 3 circles on a foil lined cookie sheet. Bake on each side or 4 minutes or until golden brown. Remove from oven.

 Toppings:

 Basil pesto

 Maranaria

 shredded cheddar cheese

 cubed chicken tenders

 Bacon crumbles

Parmesan cheese

Blue cheese crumbles

Put all your toppings on your pizza then warm in the oven while other flat bread is cooking. Warm for about 5 minutes each. Enjoy!