If you are going the sourdough discard flatbread route – preheat your cast iron skillet in the oven at 425. Take skillet out. Drizzle olive oil onto the skillet and pour enough discard to fill the entire pan. If you want a thicker crust, you can add more. Season with salt, pepper and garlic powder. Bake for 10-15 minutes, and then take out and let slightly cool before topping.

If you are going to the store-bought flatbread or naan bread route, place it on a baking sheet.

Mash blackberries overtop flatbread until evenly covered. Add crumbled goat cheese and prosciutto.

Bake in the oven at 350 for 10-15 minutes or until the cheese is melted and prosciutto is crispy.

Top with fresh chopped basil & drizzle with honey.