Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese - Roost - Roost: A Simple Life

Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese - Roost - Roost: A Simple Life:

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Herbed Flatbread with Prosciutto, Arugula Pesto & Sheeps Milk Cheese

• 3 cups almond flour

• 1 TBS fresh sage, chopped

• 2 TBS fresh oregano, chopped

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/4 cup ghee, melted (or oil of your choice)

• 2 eggs

• 1 cup grated cheese (I used a mild sheep's milk)- we also added some mozzarella 

• 2-3 big slices of prosciutto  broken into smaller pieces 

                     ( also added gourmet mushroom)

• arugula pesto

• aged balsamic for garnish (regular balsamic vinegar is fine but if you can find a thicker, sweeter one that is even better!)

Preheat oven to 350F. Combine first five ingredients into a bowl. Add the ghee (or oil) and eggs. Mix until incorporated. Pat into a ball and then place on parchment paper. Place another piece of parchment on top of the ball and roll until desired thickness. Place rolled dough (still on the parchment) onto a cookie sheet and bake for 12-15 minutes. Remove from oven.
Spread pesto all over dough, followed by the prosciutto and sprinkle with cheese. Place in oven for 5 minutes or until cheese has melted and edges have browned.
Remove from oven, cut with pizza slicer and drizzle balsamic on top. Enjoy!!

Arugula Pesto

• 4 cups arugula (rukola)- I used raspberry spinach

• 2 cloves garlic

• 1/2 cup parmesan

• 1/2 cup pine nuts, toasted

• 1/2 cup olive oil

• 1/2 TBS fresh lemon juice

Place all ingredients into a blender and blend until mostly smooth