For my favorite Pizza friends

Flat Bread

Jelly Role pan -- Oiled
Oven -- 250 degrees
Food Processor -- Blade attachment in place
Cooling Rack
1) Place in Food Processor bowl
1&1/2 to 2 Cups Bread Flour - Now don't go using any "All Purpose" stuff here!
1 Tablespoon or 2 packs Quick Rising Yeast
3 or 4 Tablespoons cold cubed Butter - Use the real stuff, not imitation.
Run the Food Processor until the mixture is Very fine grained - No lumps.
While Food Processor is running -Add 1C Hot water -- You are looking for a very slack or "Wet" mixture.
2) Dump the mixture in the Jelly Role pan.Oil your hands and spread it evenly.
TURN OFF OVEN
Place Jelly Role pan in Oven and close door.
3) Spend the next twenty minutes happily slicing 2 or 3 Cans of drained Ripe Olives vertically - I use a dull knife.
**Collect all of those "Just can't leave it alone extra ingredients."
I know what you are thinking, uh huh, I do...
4) Remove Jelly Role pan from oven and place on heat proof surface.
Heat oven to 400 degrees.
Do be careful with the pan and don't burn yourself.
5) Leave 1" edge around each of pan and start placing Olives, cut side up, side by side.
**If you must have the Goat cheese, hide small bits under the Olives here and there.
6) Sprinkle a little salt along the outside exposed edges of the bread dough.
7) Bake - mid oven rack. I start checking after 20 minutes -- it will shrink slightly and pull away from the sides of the pan but that can be hard to see.
8) When you decide it's "done" remove it to a heat proof surface.
9) **If you must have Roasted Sweet Peppers, just plop 1" pieces here and there Over the Olives.
10) Set oven to Broil
11) Use a wide spatula, as a guide,
and sprinkle 2 Pounds of shredded Mozzarella cheese over Olives.
12) Place mid-rack under broiler and watch carefully that cheese just melts and does not brown.
13) Remove from Oven and carefully slide bread from Jelly Roll pan on to the cooling rack.
This is tricky, don't get burned.
Let rest 5 to 10 minutes for bottom to crisp.
Use Kitchen Shears to cut bread. Never a knife.
This is best served warm or slightly warm.
Use common sense to store and reheat.