• Halve flatbreads crosswise; toast until golden.

• Wash and dry produce.

• Thinly slice tomato into rounds; lightly season with salt and pepper. Lightly drizzle with balsamic glaze (you’ll use the rest in the next step).

• In a large bowl, combine remaining balsamic glaze, a large drizzle of olive oil, and 1⁄2 tsp sugar (1 tsp for 4 servings). Add arugula and toss to combine; season with salt and pepper.

• Spread smooth sides of toasted flatbreads with ricotta. Top half the flatbreads with prosciutto, tomato slices, and as much salad as you like. Top with remaining flatbreads, coated sides down.

• Halve sandwiches crosswise. Divide between plates; serve with any remaining salad on the side.