2 c. flour
2 tbsp. dry yeast
1 1/2 c. very hot water
Pinch of salt, sugar and red pepper flakes
1 1/4 c. olive oil, divided
2 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
1 tsp. minced garlic
1/2 tsp. salt

For bread, activate yeast in bowl with hot water. Add to large bowl and fold in flour, 1/4 cup olive oil, salt, sugar and hot pepper flakes. Knead. Cover bowl and let stand in warm place until it doubles in size. Divide into 3 pieces. Preheat oven to 450. Lightly cover cookie sheet with cornmeal. Roll out dough and place on cookie sheet and bake until golden.

For sauce, mix 1 cup olive oil, basil, oregano, parsley, garlic and salt. Paint baked flatbread surface with mixture and add your favorite toppings such as sliced tomatoes, capers, sauteed onions, Aslago cheese, etc. Bake until cheese is bubbly. Store unused sauce in refrigerator.