Grilled Flatbread with Figs, Prosciutto and Arugula

INGREDIENTS

For the flatbread:

2 cups

whole-wheat flour

1 tsp

salt

1/2 tsp

baking powder

3 tbsp

extra-virgin olive oil

3/4 cup

warm water (plus more if needed)

Olive oil for brushing

6 oz

fontina cheese (grated)

1 handful

arugula

slices of Prosciutto de Parma

fresh figs (cut into quarters)

For the balsamic glaze:

2 cups

balsamic vinegar

1 tbsp

honey