flatbread or pizza toppings

This is so easy and fun if you have kids, or in my case adults who still act like kids to make at home. Some adult topping ideas: note: if you are not a blue cheese lover, omit the cheese or substitute your favorite. I have listed one flatbread recipe and one adult topping recipe, with kids you can be interactive by having their favorite toppings available, such as chicken, sausage, cheese, and they can build their own. Be creative, the sky is the limit with toppings!

One of my favorite versions is the gorgonzola, fig, and prosciutto combo. I have included an easy flatbread recipe at bottom, or (Whole Foods sells a terrific fig spread) and their naan is a great thickness & size for appetizers, but for larger pizzas as a time saver you can buy store bought dough. I use this recipe from Chow.com as a base, then add and subtract ingredients as I see fit. Feel free to leave off the prosciutto & add pear or apple and walnuts if you're vegetarian - it's just as good! There is a great flatbread recipe found as well below.
INGREDIENTS & INSTRUCTIONS

• 
  
  16 oz fresh pizza dough (store bought from Trader Joes)
• 
  Flour for rolling
• 
  
  Olive oil for dough and grill
• 
  
  ½ cup fig jam
• 
  
  4 ripe Mission figs
• 
  
  3-4 oz of Gorgonzola or other blue cheese
• 
  
  3 slices of prosciutto cut into 3” strips
• 
  
  1 TBSP chopped flat leaf Italian parsley
• Bring pizza dough out of the refrigerator for 5-10 minutes.
• A gas grill is recommended. Heat the BBQ on high for 10 minutes with the top down. Scrape the grill.
• Floura large cutting board or a counter where you can roll out the dough. Flour the top of the dough and roll out the pizza into a roughly 6” by 10” shape with a ¼ inch thickness. shapeKeep in mind when grilling pizza the dough does not need to be round or perfect, it can be any shape when you put it on the grill. Brush onto the surface of the dough so it is lightly olive covered.
• Open the grill cover and lower the grill heat to a medium high flame. Pickup the dough up and carefully lay it on the hot grate. As you are laying the dough on the grate it will stretch. Make sure it is relatively flat on the grill don’t worry about the shape of the pizza it is not important when barbecuing.
• Close the grill cover and let this cook over a medium high flame. After 2 minutes, open the grill and with the tongs check the bottom of the dough. It should be golden with grill marks. You can cook it for one additional minute if the dough is not golden. If there are bubbles on top of the dough you can use the tongs to pierce them. Turn the dough over and bring the heat down to medium low to low.
• Spread the fig jam and then crumble the blue cheese over the pizza. Lay out the figs and close the cover, cooking for 4 minutes.
• Open the grill and check for doneness. If you need another minute, leave the grill on or if it looks done, turn the grill off.
• Scatter the prosciutto strips over the pizza and then sprinkle the chopped parsley on top.

In addition you may also substitute arugula and balsamic vinaigrette as toppings
This recipe comes from Philadelphia: by Lindsay Lovier
My suggested wine pairings, Cabernet, Zinfandel, Dolcetto, Pinot Grigio