diced tomato, corn kernels, onion, peppers, olives, whatever you like to put on your pizza
Combine dry ingredients in a large bowl and mix olive oil in to make some chunky bits. Make a well in the center and pour in milk. Mix. Knead 3-5 minutes.
Divide into 4 pieces and roll each out into shape. Maybe a circle, maybe a triangle, maybe an amoeba. It’s not important as long as it’s thin, about 1/8 inch or a half centimeter. If it’s easer to stretch the dough thin, then do that.
Heat a cast iron skillet over medium-high until a splash of water sizzles. Cook each flatbread for about one minute on each side until bubbly and brown. Lay them on a baking sheet. (if you wish to stop here and serve them as is, brush a little melted butter on each and wrap the stack in foil to keep warm.)
Spread each with about 2 tablespoons pesto, 1/2 cup cheese and whatever toppings you like.
Bake at 400ºF for 20 minutes or if you’re in a hurry and you don’t burn things, broil for 3 minutes until melted and toasty.