Let dough rise in room temp for 15-20 minutes.
Preheat oven to 425 degrees.
On medium-high heat, saute spinach with a splash of olive oil and black pepper. Set aside.
Roll dough into desired shape, place in pan (I like to put parchment paper underneath). Drizzle with olive oil and brush evenly.
Next, Sprinkle sea salt flakes on edges. Rip mozzarella into small pieces and distribute evenly along with pieces of prosciutto, capicola and clumps of spinach.
Cook for 9-12 minutes, depending on how well you like it done.
While flatbread cooks, heat pan on high and add 3 TBL of Terrapin Ridge Farms Tart Cherry, Apple & Rosemary glaze, stirring constantly with a spatula until liquid is reduced to about 50%, set aside.
Rest flatbread for 2-3 minutes, garnish with basil and drizzle with reduction. Cut and enjoy.