The heart of this Los Alamos restaurant is the 22-ton stone behemoth of an oven that owner Clark Staub built in 2003. Almost every dish at Full of Life Flatbread owes its smoky flavors to it, and all diners share space with it, as it takes up a sizable chunk of the wood-paneled dining room. Guests can watch the thin pizzas bubble in the oven. Flatbreads to try: the popular cheese and herb (sauceless, with garlic oil, whole milk mozzarella, Grana Padano, and fresh herbs), smoke-dried tomato and mushroom (including caramelized onions), nitrate-free pepperoni and peppers (which has ember-roasted pasilla peppers), or Coachella Valley date and bacon (with walnuts, blue cheese, and smoked leek sauce). If the weather is good, choose a glass of local wine, sit outside on the yawning front porch with your flatbread, and slow down.