Oven-Baked Flatbread with Pesto, Merguez Sausage and Manchego Cheese

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Flatbread:

1 1/2 cups warm water

1/2 teaspoon dry yeast

4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons oil

Pesto:

2 cups basil leaves

1 tablespoon pine nuts

2 cloves garlic, coarsely chopped

1/4 cup Parmigiano-Reggiano

1/2 cup olive oil

Salt and freshly ground pepper

Assembly:

1/2 pound merguez sausage, grilled and thinly sliced

16 ramps or 2 leeks, grilled and coarsely chopped

1/2 pound manchego cheese, finely sliced

6 plum tomatoes, oven roasted and coarsely chopped (See Cook's Note)

Freshly ground black pepper

Parmigiano-Reggiano, grated