Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese

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First and foremost, thank you. What kind words and prayers we have received! Two weeks of the tapering process under our proverbial belts and so far so good. The idea of my husband being medicine free is really tangible now, and I am approaching each new day with a renewed hope and fervor. 

While we twiddle our thumbs in anticipation I find myself reaching for comforting dishes, especially those to satisfy a weekend night craving.  Traditional pizza in any form remains on our no-no list but that does not mean we have been left wanting. Yes, my friends, even almond flour can make an exceptional pizza crust. Crunchy around the edges, slightly crumbly with a soft chew in the center. As with any flatbread or pizza the options for toppings are endless so I will leave the decision up to you and your spouse, friend, roommate or whoever feels obliged to weigh in on such a significant matter.

The dough, peppered with fresh oregano and sage, requires no kneading or proofing. A simple roll with a rolling pin is all you need. Topped with homemade pesto, salty prosciutto and a mild, soft sheep's milk cheese this flatbread will satisfy any pizza craving. 

This high protein dish is grain, gluten, starch and sugar free but definitely does not lack in flavor! 

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