So here's the quick version:
This meal would be a great party meal if we're hosting. We could have both gluten free and gluten loaded flatbreads, and our guests could pick their own toppings. It also was excellent reheated for breakfast. Along those lines, I think having a brunch party, these would work well too. Some mimosas, flaming coffees and breakfast flatbreads? Yum.
Overall, the flatbreads were a little dry and dense, but we're pretty sure that was due to only using half the yeast. Next time, I think we'd try with all of it. The ones that we reheated to melt the mozzarella had a better texture, so we might consider that for the future too.
The flatbread flavor combinations were fun. My favorite was the avocado and mozzarella, and John's was the mozzarella and pepper. The special topping pairing was zucchini and ricotta with salt and pepper. It was light and summery.
The chocolate cake, there isn't much to say. It was flourless chocolate cake, so dense, creamy and rich. We just had to cut it down with ice cream.
And don't forget the pictures of the wine and dog!
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