everything can be a pizza or flatbread

So you need lunch or dinner fast.  You look in the fridge and see an assortment of odds and ends and think - "Hey, that might make a good pizza/flatbread".  Using this technique described by Kenji Lopez-Alt, all you need is a 10" flour tortilla, a heavy skillet or frying pan and some toppings.  What did I have?  Cheese, some grilled eggplant (from last week's CSA), some grilled chicken and garlic confit in olive oil I'd made using this Vivian Howard recipe for a butterbean hummus I still need to make.

Technique:

Heat a skillet (cast iron or  I use a  ceramic non-stick) over medium high heat  and add 1-2 tsp of olive oil.  Pre-heat the broiler and adjust a rack to 6-8" below the broiler. Have all your toppings ready to go.  For this pizza, I used:

Large flour tortilla
Garlic confit in olive oil (see recipe above - used garlic from the CSA)
Chopped grilled eggplant (from last week's CSA)
Chopped grilled chicken
Mozarella cheese

For this, I used 1-2 tsp of the oil from the garlic confit to spread over the tortilla as "sauce".  
Once the oil in the skillet is smoking hot, use a paper towel to wipe the oil out of the pan, leaving a thin coating behind.  Drop in the tortilla, rough side down (oil side up!) and reduce heat to low.  Add your toppings (chopped confit garlic clove, eggplant and chicken) and cover w/ mozzarella.  Try to spread the cheese to the edge of the tortilla.  Put the plan under the broiler and heat for 2-4 minutes until the cheese is browned and bubbly.  Remove from oven and use a spatula to release the pizza from the pan - if it's not quite browned and crispy enough of the bottom, heat carefully over medium heat, swirling the pan.  Remove from pan to a cutting board, slice into pizza-style triangles or squares if you're a rebel and serve.

Adapt this technique to whatever ingredients you have on hand!