Every now and then, I've made mini-pizzas using
flour tortillas, piling on ingredients, and covering
with thin slices of cheese (made with a potato
peeler). I'd make them in my large cast iron pot,
over the stovetop on its lowest setting, baking
until the cheese was completely melted.

Recently I've discovered an improved substitute
for tortillas. Trader Joe's Middle Eastern Flatbread
costs $1.09 for six pieces, and its slight additional
thickness and greater body makes for a much better
mini-pizza crust.

Of course, there are flat breads such as Boboli
marketed as ready-made pizza crusts, however I find
them too thick. I want the thinnest possible crust.
But to paraphrase Einstein, a pizza crust should be
as thin as possible but no thinner.