I make my pizza dough from scratch and store extra in the freezer.  I’m really enjoying this particular pizza dough recipe as it freezes more beautifully than others I have experimented with.

I also am in love with this pizza dough recipe because it rolls out like a dream.  The dough is soft and velvety, it just makes me smile when I work with it.

You’ll laugh at how simple this recipe is - but one bite and you’ll find it hard to put these flatbreads down!  I even ate a couple of them folded up and dipped into marinara sauce!

I took my frozen ball of pizza dough out of the freezer the night before to thaw in the refrigerator over night.

When I was ready to cook, I removed the dough from the refrigerator and placed in on my clean countertop, which I had dusted with a little bit of all-purpose flour.

Then I took my rolling pin and floured it slightly and began rolling out my pizza dough.  I start rolling from the center out and then pick up the dough and rotate it a quarter-turn and roll again.

I rolled the dough pretty thin - maybe even a little less than 1/4 inch thick (because the pizza dough will puff up when cooking)

Then I took my 5 inch round cookie/biscuit cutter and cut large circles out of the pizza dough.

I then heated a little vegetable oil in a skillet - until 350 degrees registered on my infrared thermometer.

Then I carefully dropped a couple of dough rounds into the hot oil - and fried them for about 1 - 2 minutes on each side.  It’s ok if they puff up, they will deflate slightly when they are cooling.

When the flatbreads were cooked, I removed them to a paper towel and sprinkled with a little salt and freshly grated Parmesan cheese and Fontina cheese.

When the flatbreads were cool enough to handle, I plated them with 2 flatbreads stacked on top of each other.  That helped the cheese on the top of the bottom flatbread to melt even better.

Then I simply took a little store-bought basil pesto and spread about a spoonful on top of the flatbread.

We had some cooked shrimp leftover in the refrigerator, so I then placed a few shrimp on top of the pesto ... sprinkled with a few chives ... and that was it!

* I kept the tails on the shrimp for presentation, but removed any shells since we had made the No Fuss Peel n’Eat Shrimp earlier.

In a matter of minutes, this creation was on the plate and ready to eat!

Eric and I - well, we both loved this - and it’s so fun to create really exciting “Leftover Makeovers”  You could use this technique in so many different ways depending on what your family enjoys eating!