Leftover tomato salad flatbread

Mash the leftover tomato salad -- tomatoes, a little onion, a little capers -- in a blender, and use it in place of the water in a regular bread dough.

Wet the fingers and stretch the dough out flat.

Scatter cut pieces of cheese over the dough as a barrier so the tomato liquid does not soak in.

Lay tomatoes over the whole top and press them in so they stick.

Bake on a high rack in a very hot oven for 10 to 15 minutes until the tomatoes have dried out, then move it lower to finish.

Sprinkle with coarse salt, drizzle with olive oil, add red pepper flakes.

Rack set high, oven very high: 'I'm going to leave it here for about seven, eight minutes, because it needs to bake first on the top. And then we move it to the bottom to finish baking the flatbread.'

Cool a little; eat warm or at room temperature, never very hot.