Preheat your oven to 425°F and line a large baking sheet with parchment paper. Place your flatbreads on the prepared baking sheet and brush each one lightly with one tablespoon of the olive oil.

In a small bowl, mix together the ricotta, minced garlic, salt, black pepper, onion powder, and red pepper flakes until smooth and well combined. Spread the ricotta mixture evenly across both flatbreads, leaving about a half-inch border around the edges.

Slide the baking sheet into the oven and bake for 10 to 12 minutes, or until the edges of the flatbreads are golden and crisp and the ricotta looks set and lightly golden in spots.

While the flatbreads are baking, toss the arugula in a bowl with the remaining tablespoon of olive oil, lemon juice, and lemon zest. Season lightly with a pinch of salt and toss until the arugula is evenly coated.

Remove the flatbreads from the oven and immediately lay the prosciutto slices across the tops. The residual heat will gently warm the prosciutto and make it slightly silky. Top with the dressed arugula and scatter the shaved Parmesan over everything. Slice and serve right away.