Leek and carrot top pesto flatbread (secret crust ingredient)

I’ve made pizza from scratch for close to 16 years. It’s one of my go-to dinner options when I need to use up fresh garden ingredients during peak times of the growing season.

Although I’m a North Carolinian now, I grew up on Long Island, New York, so pizza served as a primary food group. Pizza has standards. The topic prompts polarizing discussions. Thin crust or deep crust, wood-fired or coal-fired, etc. Over the past few years, I’ve noticed that “flatbreads” have popped up on menus more. Maybe “flatbread” has a lighter con…