Preheat oven to 425°F and line a large baking sheet with parchment paper. Place flatbreads on parchment lined baking sheet and brush them evenly with olive oil. Bake crust for 6-7 minutes, then allow to cool for a few minutes.
Meanwhile, heat one teaspoon of avocado oil in a small pan over medium heat. Add shallots and sauté, stirring frequently, until soft and golden brown, about 5 minutes.
Divide sautéed shallots between the two flatbreads and spread them over flatbreads in an even layer. Next, add crumbled goat cheese, sliced figs and small bunches of prosciutto.
Bake flatbreads for an additional 8-10 minutes, or until the crust is golden brown. Season flatbreads with salt and black pepper, top with arugula and drizzle with balsamic glaze.