Preheat Oven to 425°F
Remove Flatbread from package and prepare to assemble using the layering technique.
Spread 1 tablespoon of Butter on each Flatbread.
Spread 1 tablespoon of Minced Garlic over the Butter on each Flatbread.
Top Butter with a generous pinch of Salt & Pepper and Red Pepper Flakes (Optional)
Place sliced fresh Mozzarella throughout the top of Flatbread. It does not have to cover everything as it will melt as it is baked.
The next layer consists of sporadically placing Marinated Artichokes & Roasted Red Peppers.
Using your hands, gently break up the fresh Arugula & Spinach and spread over Flatbread.
Top off last layer with Feta Crumbled Cheese.
Add another pinch of Salt & Pepper and a drizzle of Olive Oil. In place of Olive Oil, I have also used a little bit of the marinated juice from the jars of Artichokes to give it more flavor.
Bake in preheated oven for 7-9 minutes directly on center rack until cheese has melted and ingredients are warmed through. If you are looking for a softer crust, place on baking sheet and increase baking time to 9-11 minutes. Cooking time can vary depending on the style and size of Flatbread you choose.Suggestion: The last couple of minutes, I raise the oven temperature to Broil to allow crust to get a nice crunch and cheese begins to brown. Be careful as the broiling process can burn rather quickly. While Flatbread is baking, heat small non stick skillet on medium. Give a rough chop or using your fingers, break up the Prosciutto into bite size pieces and sear in skillet until warmed through. Remove and set aside until Flatbread is completed.
Remove from oven, place Prosciutto over top, add another pinch of Red Pepper Flakes (Optional), slice and serve immediately.