Preheat your oven to the highest temperature you can, 450 to 500 degrees F (230 to 260 degrees C).
Bring a small pot of water to a boil for the potatoes.
Thinly slice the Spanish Onion (1/2).
To a saute pan over medium-high heat, add the Olive Oil (1 teaspoon) and once shimmering, add the sliced onion. Toss a few times for 4 to 5 minutes to get some color on them. If the pan seems too hot, lower to medium.
Once the onion is nice and golden, remove from heat.
Add in the Blackstrap Molasses (1 teaspoon) and toss the onions around until covered. Set aside for later.
Using a mandoline or knife, very thinly slice the Baby Red Potato (1).
Once the pot of water is boiling, add a generous pinch of salt to the water. Add the potato slices to the pot. Cook for a minute and remove. Set them on a paper towel lined plate and set aside.
Add the Blue Cheese (3 tablespoon) and Sour Cream (1/4 cup) to a bowl and mix. Season with a pinch of Freshly Ground Black Pepper (to taste). Set aside.
Take the Pizza Dough (16 ounce) out of the fridge. Place it on a lightly floured surface. Using a bench scraper or knife, divide the dough into four equal pieces.
Use your hands to roll them out. You want them about a quarter-inch thick. Place the dough on squares of parchment paper, so they are easier to work with.
Apply a nice thin layer of the blue cheese crema, about a tablespoon or so. Don't put too much because it'll make the crust soggy.
Next add the Arugula (1 cup), glazed onions, potatoes and pieces of Prosciutto (4 ounce). Bake the flatbreads in your oven until golden, 6 to 10 minutes. You can either directly place them on the oven rack or use a baking pan.
When done, place on racks for a couple minutes, so they're not too hot. Enjoy!