2 store-bought flatbread crusts or naan flatbreads (about 9 x 7-inches each)
1 Place pizza stone on lower rack in a cold oven. Heat oven to 400°F. Bake stone for at least 30 minutes.
2 Sprinkle each flatbread with 1/2 cup Little Mountain to within 1/2 inch of edges; top with prosciutto. Sprinkle with remaining Little Mountain. Transfer each to a stone. (Stone will be hot!) Bake on stone for 10-12 minutes or until crust edges are golden brown and cheese is melted. Transfer to flatbreads to a cutting board.
3 Meanwhile, drizzle arugula with olive oil in a medium bowl. Season with salt and pepper to taste; toss to coat. Combine honey and chili paste in a small bowl. Top flatbreads with arugula; drizzle with honey mixture. Cut into pieces. Serve immediately.