Add some freshness onto your flatbread with B.C. blueberries and spinach or arugula. Better yet, make this on the barbecue for a touch of smokiness.
Pre-heat oven to 425°F.
On a lightly floured surface, roll out pizza dough to about 7” x 14”.
Oil a baking sheet with 1 tbsp of olive oil. Transfer rolled dough to the oiled baking sheet.
Brush dough with 1 tbsp olive oil, leeks, and chili flakes. Bake for 7 to 8 minutes, or until light brown.
Remove from the oven, top with blueberries, prosciutto and goat cheese.
Bake for another 5 to 7 minutes until golden brown.
In a bowl, toss the arugula, remaining 1 tbsp of oil and lemon juice.
Place arugula salad and parmesan shavings on pizza and serve immediately.