- 2 large Lebanese flatbread wraps,
or pre-baked pizza bases
- 2 tsp olive oil
- 1 garlic clove
- 250g Yellow Papaw
- 100g prosciutto, thinly shaved
- 120g fresh ricotta
- 2 handfuls rocket
Preheat oven to 200°C (400°F). Slice garlic clove in half and rub flatbreads with cut side. Brush breads with olive oil.
Crumble ricotta over bases. Peel, de-seed and thinly slice papaw, then layer over ricotta. Cut prosciutto slices into large ribbons and arrange over other ingredients.
Bake on a pan or pizza stone for six minutes, until prosciutto is sizzling and bases are just crisp. Top with rocket and drizzle with a bit of extra oil, slice into wedges and serve warm.
Tip: For an extra crispy base, bake pizza directly on oven rack.