Step 1

To prepare the chutney: place all ingredients except for the olive oil into the bowl of a food processor, and process until a paste-like consistency; with the processor running, slowly drizzle in the oil until everything is emulsified; use immediately, or keep in a covered container in fridge.

Step 2

To prepare the flatbread pizzas: preheat the oven to 400°, and line a large (or two smaller) baking sheets with foil.

Step 3

Combine about 2 tablespoons of the olive oil with the pressed garlic, and brush one side of each lavash bread with the mixture; place the lavash, oil-side up, onto the baking sheet and bake for 6 minutes, just until it begins to become crisp.

Step 4

Remove from oven, flip the lavash over onto the other side, and sprinkle that side with equal amounts of the grated mozzarella cheese; place back into the oven to bake for about 5 minutes, or until the sides of the lavash are golden-brown and crispy, and the cheese is melted.

Step 5

Finish the pizzas by sprinkling on the crispy prosciutto, then some of the arugula and thinly sliced red onion, and by drizzling on some of the sun-dried tomato chutney; finish with a bit of shaved parmesan, and cut the pizzas into wedges or squares, and serve hot or room temp.