Preheat oven to 425°F and place flatbreads on a large baking sheet.

Brush flatbreads with olive oil and scatter goat cheese evenly over the surface.

Arrange fig quarters across the flatbreads, then bake for 10-12 minutes until edges are golden and crispy.

Remove from oven and immediately top with torn prosciutto pieces and fresh arugula.

Drizzle with balsamic glaze, sprinkle with black pepper, slice and serve warm.