Prosciutto, Fig, and Arugula Flatbread

Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.Preheat the oven to 500 degrees.To make the reduction, add the vinegar to a saute pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15-20 minutes or until it reduces by half, keeping the heat low to medium-low. Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.To make the flatbread, sprinkle some of the cornmeal out on a cutting board or another smooth, flat surface. (If you don’t have cornmeal, you can use flour) Roll out your dough.Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.Add the crumbled goat cheese, season with salt and pepper and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto.Mine puffed up a bit so I had to pop the bubbles after I took it out of the oven. If this happens to you, just pop with the tines of a fork and push down. It will turn out just fine. Switch the oven to the broil on high setting.Add the fig slices and prosciutto. Broil for 1-2 minutes.Top with arugula and a sprinkle of Parmesan cheese.Drizzle with the balsamic reduction, cut, and serve.