• Pre-heat oven to 475 degrees.
• Divide dough into two balls and on a floured surface, roll each into large rectangles and place on foil-lined cookie sheets.
• Brush the dough rounds lightly with olive oil.
• Place cookie sheets in oven and pre-cook crust for 8 minutes.
• Immediately after removing dough from oven, spread ricotta cheese over the top (alternatively, you can drop it in small clumps).
• Top with prosciutto, gorgonzola, and fig slices, evenly divided among rough rectangles.
• Place back in oven for 5 more minutes. Remove from oven.
• Place balsamic vinegar in a small saucepan over medium-high heat and bring to a simmer. Turn the heat down to low and continue to cook until vinegar thickens and reduces by about half. Remove from heat and cool.
• Drizzle balsamic reduction over flatbread.
• Top flatbread with arugula and cut into slices.

Flatbread Dough

• Mix yeast and water in a large bowl and let rest for 2 minutes.
• Stir salt, sugar, honey, and extra-virgin olive oil into the mixture.
• With a wooden spoon, mix both flours into the mixture. If dough is dry, add more water, 1 Tbsp at a time.
• Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.