Savoury Italian Flatbread

Prep time: 1 minute
Cooking time: 5 minutes

I apologize for not posting in over half a year - I have been cooking since then, I swear! This summer so far has one of the best in my life (the last one was when I was working in Saskatoon in 2002). While I didn't really pick up any culinary skills while volunteering in Africa, I did try lots of delicious Kenyan dishes such as ugali (maize), sukuma wiki (spinach-like), chapati and beans... yum yum yum!

This recipe is from one of my bestest friends Shayna, who cooked dinner for me the other night. I couldn't believe how easy and simple it was to turn a pre-made flatbread into an absolutely delicious perfect accompaniment to any pasta dish.

Oh, and after reading the book "Heat" by Bill Buford, which is all about real, authentic and organic Italian cuisine, I realize how my Bolognese sauce isn't really a Bolognese sauce at all and my Italian cooking in general is a crude, butchered format of the real thing - but us poor students don't have time to create masterpieces, so please forgive me now. I promise I will partake in real cooking in the future.

And here's the recipe...

You'll need:

• 1 store-made flatbread (like President's Choice Splendido Thindido Flatbread - gotta love that name)
• 2 tbsp olive oil
• Italian seasoning
• 1 tsp salt

First preheat the oven to 300 degrees Fahrenheit. Then drizzle olive oil all over the flatbread, followed by Italian seasoning and salt. Place in the oven for five minutes, until the bottom begins to brown. And voila, that's it, it's done and it's sooooooooooooo good.

Does this constitute as cooking?

This recipe is soon to be Mike approved.