Peel apple, quarter, and remove core. Cut into 1/2" slices.

Coarsely chop figs.

Halve and peel onion. Slice halves into thin strips.

Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.

While flatbreads par-bake, cook onion.

Place 2 tsp. olive oil in a medium non-stick pan over medium heat.

Add onion to hot pan and stir occasionally until browned, 10-13 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Stir in 1 Tbsp. water and sugar until combined.

While onion cook, cook prosciutto.

Line a plate with a paper towel.

Place a large non-stick pan over medium-high heat. Working in batches, add prosciutto to hot, dry pan in a single layer.

Cook until crispy, 1-2 minutes per side.

Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Repeat with remaining prosciutto.

Reserve pan; no need to wipe clean.

Return pan used to cook prosciutto to medium-high heat. Add 1 tsp. olive oil and apples to hot pan. Stir occasionally until slightly tender, 4-5 minutes.

Remove from burner.

Place flatbreads on prepared baking sheet and top evenly with cheese, onions, prosciutto, cooked apples, and figs.

Bake in hot oven until flatbread edges are brown and crispy, 6-8 minutes.

Plate dish as pictured on front of card, drizzling with balsamic glaze. Bon appétit!