This was a fast, easy dinner that I made when we got home from New Paltz. I had bought smoked mozzarella for another dish I want to make later this week, and I was kind of worried that it wouldn't taste very good with the pepperoni - too many strong flavors. But it turned out great. The only problem was the FD flatbread I used as a crust never got crispy - I think if I had cooked it on the floor of the oven it might have remedied that.

I just thawed the frozen pre-grilled flatbread and spread it with tomato sauce (a Barilla garlic and onion pasta sauce that, dare I risk the wrath of cooks everywhere?, I like), then sprinkled chopped pepperoni and shredded smoked mozzarella on top. Baked in a 400 degree oven for 10 minutes, to warm everything through.