Roasted Fig And Prosciutto Flatbread

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SHAPE Magazine
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8 fresh figs, tough stem removed, halved

1 tablespoon honey

2 cups plus 1 tablespoon balsamic vinegar, divided

1 tablespoon extra-virgin olive oil, divided

1 medium red onion, halved and thinly sliced

1 pound store-bought pizza dough


4 ounces crumbled chevre (fresh goat cheese)

1 cup arugula

6 slices prosciutto

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