Could just have easily called it pizza, but I did them very thin with the goal of a cracker crisp crust and flatbread doesn't sound as mundane as pizza.
Setup was on top of AR--16" stone, spacers, steel so it was nice and high in dome...I used homemade dough (serious eats Neopolitan recipe), cooked at a relatively low 550 since I wasn't really looking for much charring with these pies.
EVOO, fresh garlic and rosemary, spinach, roasted red peppers, fresh mozz and feta
Nice--- thin and crispy crust
Here's a shot of the setup-