Expertise

My expertise, you ask? Eating. Not cooking, really. Just eating. That's why I don't typically post recipes and the like--my cooking tends to be infrequent. When it happens, the outcome can range from abysmal to mediocre (unless, of course, it's apple pie).

But I've discovered a new recipe! I didn't even get it from somebody else. This is an ORIGINAL AC creation. Prepare yourselves for greatness, kiddos.

Ever since going to Urban Flats a while back, I've been longing to make my very own flatbread pizza. And the day has arrived! Here's how it went:

1. I went shopping. Here's what I got:

Flat-out flatbreads (the Italian herb was my variety of choice)
One white onion
Roma tomatoes
Bag of spinach
Olive oil
Oregano
Shredded mozzarella cheese
Shaved parmesan

2. Cover the bottom of a non-stick skillet with olive oil. Slice onion and put it in there to get caramelized. Be sure to stir this. Onions burn.
3. Preheat the broiler. No amount of time. Just let it heat up while you do #3-8.
3. Mix 4 tbsp. olive oil and 1/2 tsp. of oregano.
4. Put a flatbread on a broiler pan and use a basting brush to spread olive oil and oregano mixture on the bread.
5. Put on about 3/4 c. mozzarella.
6. Add your toppings. I used spinach, a sliced Roma tomato, and caramelized onion.
7. Add about 1/4 c. mozzarella and some shaved parmesan.
8. Put this puppy in the oven for about 6 or 7 minutes. You'll know it's done when the cheese is all bubbly and slightly brown.
9. E.A.T.

**Please note: Since I didn't actually do this from a recipe, I didn't actually measure any of this. Oops? But I did utilize my superb estimation skillz in writing this recipe. Just make it how you like it. That's what I did, and I found incredible satisfaction in that.