Preheat oven to 425 degrees. Take the dough out of the fridge to come to room temperature. Strip the leaves off the rosemary sprig and chop. Trim the green top and bottom of the leek and discard. Half the remaining white part lengthwise, then thinly slice. Hint: Leeks have lots of layers that can hide sand from their soil. To thoroughly clean them, place the sliced leeks in a large bowl with cold water. Give them a little shake, then scoop them out. This trick works well on any other leafy greens too!

Liberally grease a foil-lined baking sheet. Pick up the dough and stretch it out with your hands, rotating it and working from the center towards the outer edges, before placing it on the baking sheet. Keep stretching it until you have formed a rough rectangle. Make sure the dough is as even as possible. It's OK if it doesn't fill the entire baking sheet. Poke the dough with a fork thoroughly and season with salt. Sprinkle with half the rosemary and bake for about 20 minutes, until slightly crisp. HINT: You can use a rolling pin or wine bottle to stretch it out with a sprinkle of flour on a clean, dry surface!

Meanwhile, place the grapes on another baking sheet. Season with the remaining rosemary, 1/2 teaspoon olive oil and season with salt and pepper and roast for about 6 minutes.

Heat 2 teaspoons olive oil in a pan over medium heat. Add the leeks and season with salt and pepper. Cook for about 6 minutes, until softened.

Once the flatbread is partially baked, top with ricotta, grapes and leeks. Top with the arugula and drizzle with 1/2 teaspoon olive oil. Place in the oven for about 5 minutes until the arugula wilts slightly.

Cut the flatbread into squares and serve straight out of the oven!