Hidden in plain sight on Terzo Piano’s appetizer menu are two pizzas, cleverly disguised as “flatbreads.” Slice’s Chicago correspondent Daniel Zemans argues that they should really be listed as cracker-crust pizzas, but admits that “what matters is not what we call a millimeters thin piece of bread with no cornicione, but how it tastes.” Which, in this case, is exceptional: Zemans thinks the tomato flatbread with burrata, Nichols’ Farms leeks, Calabrian chilis and chervil is great; the chorizo flatbread, with Manchego cheese from Michigan, McWethy Farms tomatoes and cilantro is even better. [Slice]