Preheat oven to 450°F convection/475°F conventional.

Spread ¼ cup of fig jam evenly onto each of the flatbreads.

Place 2 pieces of prosciutto on each flatbread. Tear the prosciutto into pieces to ensure the best coverage on the flatbread.

Divide and sprinkle the crumbled goat cheese evenly over the flatbread.

Place in the oven and bake for 4-5 minutes until the flatbread is toasty and the goat cheese has melted slightly.

Place the arugula and red onion on the 2 flatbreads and drizzle with Marzetti Simply Balsamic Vinaigrette.