Have I ever told you how great of a chef my husband is? His culinary skills put me to shame and I’m always humbled when he comes home for a long day at work and then carefully takes his time to prepare a delicious meal for us! I know…I know…I’m bragging again!
One of Pete’s specialties are his Flatbread pizzas! This was one of the things he first cooked for me when we began dating almost 3 years ago…and it remains one of my favorite of his dishes! This week we set out to do something a little different and decided to try beets, goat cheese and argula on a flatbread. OMG..just thinking about it again is making my mouth water 
We use already made dough from the deli section at our local grocery store (Our fave is the Portland Pie Company dough). Pete beats the dough dough and then throws it up in the air a few times to stretch it out. Once it is stretched out on the pizza pan, rubs it with olive oil & garlic AND he pokes holes in it with a fork. THIS is his MUST-DO when creating a flatbread, apparently the holes in the dough prevent it from making air bubbles. I told you he was smart! 
Pete then cooks the dough for about 10-15 minutes in a 400 degree oven or until the sides are beginning to brown. Once done, he took the dough out of the pan and put the argula, cooked beets, goat cheese & balsamic vinagrette on my side & then fresh mozarella cheese, basil, meatballs, and onion on his side. Back into the oven for another 10-15 minutes and voila…we had the most delicious flatbread. He paired his with a nice whiskey…me….with ginger ale (whomp whomp!
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Did you just use can beets?
I used fresh beets and boiled them