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Preheat the oven to 400 degrees F.
Brush the olive oil over each of the flatbreads, then sprinkle with the salt and pepper.
Crumble the goat cheese over the flatbreads, leaving ½ inch for crust.
Place the sliced peaches over the flatbread in an even layer.
Tear the prosciutto into small pieces and scatter them over the flatbread.
Place the flatbread on a large baking pan and cook at 400 degrees for 20 minutes until the cheese is melty and the crust is golden brown. Let cool for a few minutes.
Top the flatbreads with the arugula and drizzle the balsamic glaze over top. Slice and serve.