1. First start by adding crushed red pepper to olive oil and microwave for 30-45 seconds and allow to rest.

To prepare the fig balsamic glaze:

1. Place a medium sauce pan on stove over medium heat and add 1 cup water and 1 garlic clove along with 5-6 mission figs and allow to cook for 8 minutes.
2. Add balsamic vinegar, sugar and honey and lower heat to low and cook 5 minutes while pressing down on figs to release the full flavor of figs.
3. Remove from stove and strain mixture thru a fine sieve and transfer back to pan and allow to cook 5-7 minutes more on medium-low heat or until mixture starts to thicken.
4. Remove and transfer to a glass container and refrigerate.

To assemble flatbread:

1. Preheat oven to 500°.
2. Roll out dough until its 1/4" thick. Place dough on baking sheet or pizza stone.
3. Drizzle chili oil over flatbread and smooth over dough.
4. Place in oven for 8-10 minutes and then remove and top with remaining figs sliced into 1/4 in slices.
5. Return to oven for 4-5 minutes or until bread is brown and crispy.
6. Remove and add prosciutto slices and goat cheese and top with arugula.
7. Drizzle flatbread with the fig balsamic glaze and serve.