Whipped ricotta, prosciutto and flatbread

One board, fifteen minutes

Serves 2 · 15 min

You need

• 1 flatbread or thin pizza base
• 200 g whipped ricotta, or torn mozzarella
• 80 g prosciutto
• 2 handfuls rocket
• 2 to 3 tbsp Berry Hot
• Olive oil
• Black pepper
• Lemon zest, optional

Method

1. Heat the flatbread until it is crisp and the edges have caught.
2. Spread the ricotta over while the bread is still warm.
3. Tear the prosciutto over the top, then scatter the rocket.
4. Spoon the Berry Hot over in small pools rather than covering the surface.
5. Finish with olive oil, plenty of black pepper and a little lemon zest.

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