Mix all the ingredients for the flatbread together with a spoon, or by hand. When combined, tip onto a flour dusted surface and knead until smooth. Place in a flour dusted bowl, cover and set aside for 20-30 minutes.

Using a food processor, mix the garlic, salt and pepper together. Blitz until the garlic is crushed, then add the basil, olive oil and pine nuts. Add the Parmesan and adjust the seasoning. If it’s too thick, just add a teaspoon or two of boiling water.

Divide the flatbread dough into six equal sized pieces. Squeeze them out flat then roll them on a flour dusted surface, keeping them 2-3mm thick. Don’t worry about the shape. A nice long oval shape looks good though. Make a few slits on each flatbread from one end to the other but keep a 2-3cm perimeter free around the edge.

Using either a red-hot barbecue surface or a griddle pan, add the flatbreads and cook for one to three minutes on each side. You want to have lovely charred grill marks on each side. When cooked, add a spoonful of the pesto to each one and spread it on the slit part of the flatbread as you would tomato sauce on a pizza. Top each one with three pieces of prosciutto and some Parmesan shavings.