1. Place one tablespoon of olive oil and Kerrygold Unsalted Butter in a small skillet and heat. When butter is melted, add sliced leeks. Reduce heat to low and cook for 5 minutes, stirring occasionally. Sprinkle sugar over leeks and cook for an additional 15 minutes until leeks are soft and caramel in color. Stir frequently so the leeks do not burn. Remove from heat and set aside.
  2. Preheat the oven to 400°F.
  3. Brush one tablespoon of olive oil over the flatbread crust. Top with grated Kerrygold Skellig Cheese, prosciutto and leeks.
  4. Bake for 10 minutes in a preheated oven or until the cheese is melted.
  5. While the flatbread is baking, toss the arugula with remaining tablespoon of olive oil and add a squeeze of lemon juice.
  6. Remove cooked flatbread from the oven and top with dressed arugula.
  7. Slice the flatbread and sprinkle it with crushed red pepper flakes, if desired. Serve immediately.