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Make grilled flatbread, of course!
Step 1: Roll out the dough. I was lazy and bought pizza dough from the store, pre-made. What?! Yes. For $0.99, which is less than the cost of the 5-6 cups of flour you'd need these days, you can save yourself the hassle and rising time. Oh, and it stores well in the freezer for that last minute, "How do I best re-purpose these leftovers?" kind of dinner!
Step 2: Brush dough with EVOO and grill on very high heat, about 3-4 min per side to get nice grill lines. Dough will bake in oven later, so it's okay for it to be a bit soft in the middle still.
Step 3: Spread grilled flatbread with any sauce or moisture base you want. I used a cilantro pesto I made fresh from my herb garden because the rub on the pork loin had a cayenne, cocoa powder, chili, cumin base of flavor.
Step 4: Top with anything else you want. Here, I used caramelized onions, mushrooms, and a bit of Havarti cheese.
Step 5: Garnish with fresh herbs: cilantro.
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