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Roasted Fennel-And-Prosciutto Flatbread

Ingredients

• 1 pound bakery pizza dough
• 2 fennel bulbs
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh oregano
• 2 ounces thinly sliced prosciutto
• Vegetable cooking spray
• 1 1/2 cups (6 oz.) shredded fontina cheese
• 1/4 teaspoon dried crushed red pepper
• 1 teaspoon coarse sea salt
• 1 tablespoon bottled balsamic glaze

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