It's not my birthday yet, but Mama N'nD is on top of things! ;)I took a Traditional Country FlatOut Artisan FOLDit Flatbread and cut it into two separate halves.
I then proceeded to preheat the oven to 350*F.I smashed a banana and spiked it with vanilla, cinnamon and ground flaxseed. Then I spread the mixture onto the two halves. (If your banana is not very ripe, you may want to add a bit of sugar)
Now, add the toppings. I chose walnuts and cranberries. Choose some form of nut because when they sit in a 350* oven for 10 minutes atop your pizza, they get toasty and develop such an irresitible level of crunch and flavor!
Bake for 10-15 minutes. Cut each half in half and serve.
Crispy, crunchy on the edges and doughy/chewy on the inside. The spiked banana mixture caramelizes and serves as a delightful spread. The nuts...well, I have already sang their praises. The cranberries provided a tart and sweet element that was also quite enjoyable.
By the way, if you haven't connected the dots yet, BWC stands for banana, walnut and cranberries!