10Cherry Tomatoesor store bought Sun Blush Tomatoes
1 1/2cupsRocket
6-7slicesProsciuttoor other protein of choice
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the cherry tomatoes with a light drizzle of oil in a pan in the oven, they will need about 35 minutes in the oven, flip them after 15 minutes to ensure they don't burn
In a mixing bowl combine the ingredients for the flat bread and stir until well combined
Form the dough into a ball and place between two sheets of parchment paper. Using a roll pin flatten the dough evenly until it is approximately 1/4 of an inch in thickness.
Remove the top layer of parchment paper and place the rolled out dough still on the bottom layer onto a baking sheet and bake in the oven for 20 minutes or until it is a light golden color
In a handheld mixer add the pesto ingredients and blend. Set aside
Cut the Eggplant or Zucchini into thin slices, brush with oil and place on a hot grill, cook for 4 minutes per side until they soften and burn marks begin to show
It's time to assemble, top the flatbread with a thick layer of pesto, the grilled zucchini or eggplant, prosciutto, rocket and sun blush tomatoes. Place back in the oven for 4-5 minutes to warm. Cut into squares and serve. Enjoy!