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.