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