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Preheat oven to 425 degrees. Grease a baking sheet or heat up a pizza stone in the oven.
On a clean flat surface, roll out pizza dough into a 12-inch circle. Cook the dough for 10 to 12 minutes, or until golden brown and cooked through.
While the pizza dough is cook, warm tomato sauce in a small saucepan over the stove on low.
In a separate small saucepan, reduce balsamic vinegar over medium heat. Once thick enough to coat the back of a metal spoon, remove from heat and stir in brown sugar and ¼ tsp black pepper.
Add flour to one bowl, beat eggs and milk together in a separate bowl, and stir together panko breadcrumbs with ⅛ cup chopped Gourmet Gardens basil in a third bowl.
Heat olive oil in a medium skillet over medium-high heat. Dip mozzarella slices in flour, then beaten egg, and finally coat in panko breadcrumbs. Fry the slices in small batches of 2 to 3 slices at a time in the hot oil for approximately 30 seconds to 1 minute per side, until brown and crisp on the outside. Remove to a paper towel-lined plate to drain.
Remove the pizza dough from the over and top with warmed tomato sauce. Add a thick layer of the prosciutto on top of the sauce, followed by the sliced tomato.
Finally top with the fried mozzarella slices, Gourmet Garden chopped basil and balsamic reduction.