Ok, so, let me just explain: this isn’t pizza.
I know, it kind of looks like pizza. It shares many ingredients with pizza. But this flatbread is perfectly fresh and full of healthy, delicious ingredients, and — while a little bit pizza-esque — a big step up in taste and sophistication.
Chad got me this vegetable chopper  for my birthday a few years ago, which I thought was kind of funny because it was straight off one of those As-Seen-On-TV infomercials (although, to his credit, he found it at Williams Sonoma). But to my surprise, I actually use it all the time — it’s smaller and less hassle than a mandoline, and it’s great for chopping veggies uniformly in seconds.
Also, if any of you guys are putting together plans for Fashion’s Night Out, I’ll be taking street-style photos for the soon-to-open C. Wonder  store (think, adorable, preppy accessories, clothes and home goods at insanely reasonable prices)!
I’ll be roaming the streets of Nolita, so follow me in Twitter  for up to the minute updates on my location! And come dressed up in your cutest Fashion-Week-worth outfits, of course, and score an invitation to the C. Wonder grand opening in October!
Chopped Tomato Flatbread
1 store-bought pizza crust (get this from your local pizza place for best quality)
3 plum tomatoes
1/2 small shallot
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
Preheat your oven as high as it will go (500 or 550 degrees F).
Chop the tomatoes and shallot into 1/8″ cubes; drain on paper towels. Roll the dough into a large rectangle or oval. Brush with olive oil and arrange tomatoes and shallot over the crust. Sprinkle with cheese, and bake for about 10 minutes, or until the cheese is melted and the crust is puffed and slightly golden.