Gourmet Date and Prosciutto Flatbread

1.Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

2.On a lightly floured surface, roll out the pizza dough into a roughly 12x8 inch oval or rectangle, about 1/4 inch thick.

3.Transfer the rolled dough onto a parchment-lined baking sheet or a pizza peel dusted with flour or cornmeal for easy transfer.

4.Brush the dough evenly with 1 tablespoon of olive oil.

5.Sprinkle the shredded mozzarella cheese evenly over the dough, followed by the crumbled blue cheese and grated Parmesan cheese.

6.Distribute the halved dates evenly over the cheese layer, spacing them out to allow for even roasting.

7.Place the flatbread in the oven (on the stone or baking sheet) and bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.

8.While the flatbread bakes, prepare the balsamic reduction: In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer until the mixture thickens and reduces by half, about 8-10 minutes. Remove from heat and let cool slightly.

9.Once the flatbread is baked, remove it from the oven and immediately arrange the prosciutto slices evenly over the hot flatbread so they soften slightly.

10.Top the flatbread with fresh arugula, then season lightly with salt and freshly ground black pepper.

11.Drizzle the balsamic reduction generously over the entire flatbread.

12.Cut into 6-8 slices and serve warm or at room temperature.