Alpine-Style Cheese and Prosciutto Flatbreads

Instructions

1. Place pizza stone on lower rack in a cold oven. Heat oven to 400°F. Bake stone for at least 30 minutes.
2. Sprinkle each flatbread with 1/2 cup Little Mountain to within 1/2 inch of edges; top with prosciutto. Sprinkle with remaining Little Mountain. Transfer a flatbread to the stone. (Stone will be hot!) Bake for 10-12 minutes or until crust edges are golden brown and cheese is melted. Transfer flatbread to a cutting board. Repeat with remaining flatbread.
3. Meanwhile, drizzle arugula with olive oil in a bowl. Season with salt and pepper to taste; toss to coat. Combine honey and chili paste in a small bowl. Top flatbreads with arugula; drizzle with honey mixture. Cut into pieces. Serve immediately.