Homemade Flatbread Pizza

The key to great pizza is the crust. Living in Manhattan inspired my love for pizza, especially thin crust pizza. There is a fabulous pizza place in Brooklyn called Grimaldi's, just under the Brooklyn bridge that I miss so much! So I have been trying out all different kinds of crust recipes attempting to match the pizza expertise of Grimaldi's. I am not sure this is possible but I think I have come close to finding a really great crust recipe. 

(Note: this picture is NOT of this crust recipe, it is a little thicker and did not turn out as well as the recipe I have posted. I promise to post another one with a picture of the actual crust in this post!)
This is a great dinner to make when you have a lot of veggies in the fridge you need to use up. I LOVE lots of veggies on my pizza, but my husband needs meat on his. So I always throw on some sausage or chicken with my veggies. This is a very versatile recipe that changes every time I make it (except for the crust). Follow the crust recipe to a T and play with the toppings, use what you and your family likes.
You can't go wrong with pizza right?

Homemade Flatbread Pizza
Dough
1 pkg active yeast or 2 1/4 tsp.
1/2 tsp. sugar
1 3/4 cup flour
1 tsp. salt
2 tsp. rosemary
3/4 warm water
1 tsp. olive oil

Sauce
1 small can tomato paste
1 small tomato paste can filled with water
2 tsp. Italian seasoning
1 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt.

Toppings
2-3 cloves garlic, sliced thinly
1-2 cups Mozzarella cheese
3/4 cup fresh mushrooms, sliced
1 zucchini, sliced
1/4 to 1/2 lb. Italian sausage
1/2 red onion, sliced
1 whole tomato, sliced
5-7 fresh basil leaves, sliced thinly
1/2 cup Parmesan cheese, shredded
1 tsp. red pepper flakes (if you like it spicy)

In the bowl combine the yeast, sugar, flour, salt and rosemary. While mixing, add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.

Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.

When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. On a floured surface, roll dough out thinly until about 1/4 in. thick.
Preheat oven to 400 degrees.

Pour sauce over dough and smooth until evenly distributed. Sprinkle garlic sliced over sauce. Top with cheese, veggies, basil, Parmesan cheese and red pepper flakes.

Bake for 15-20 minutes or until crust is lightly browned and cooked through the middle.