This is an awesome pizza I made for lunch about a week or two ago. I started with a left over piece of Kangaroo brand greek pita/flatbread, topped it with a bit of olive oil (so the pizza sauce would not make it soggy) and then some Contina's Pizza Squeeze. After that I added a small can of sliced black olives and some diced yellow tomatoes. After that I sprinkeled on some powdered parmesan cheese, some shredded mozzarella, and some shredded Colby Jack.
I baked it with the oven set to convect (just to make sure the mound of toppings got evenly heated) at 425 degrees F.
It came out nice and crispy, despite my mass of wet toppings.
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