Heirloom Tomato Flatbread

Using your hands, stretch out the dough into a rough 1⁄4-inch thick rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven to par-bake for about 15 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

Meanwhile, thinly slice the prosciutto. Halve the heirloom tomatoes. Thinly slice the mozzarella. Tear the basil leaves.

Spread the par-baked flatbread with pesto and top with the sliced mozzarella, heirloom tomatoes, and prosciutto. Return to the oven until cheese begins to bubble and prosciutto crisps, 6-8 minutes.