Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
Spread your pizza sauce on each of the flatbreads.
Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
Sprinkle red peppers and red onions on the flatbread.
Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
Bake the flatbreads at 475 degrees for 15-20 minutes.
Remove the flatbreads from the oven and place on a cutting board.
Add arugula and strips of parmesan on the flatbreads.
Drizzle balsamic reduction over the flatbreads.
Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
Store your flatbread in the fridge for up to 3 days.