Preheat your oven to 425*.
Place the 4 pieces of Na'an bread on two foil lined baking sheets.
Spread the fig preserves evenly across the top of each piece of Na'an.
Divide the quartered figs, pieces of Cambozola, and the pieces of prosciutto and arrange them evenly on top of the fig preserves for each of the 4 pieces of Na'an.
Sprinkle each flatbread with Parmesan, red pepper and fresh cracked black pepper.
Bake on the middle oven rack for 8-10 minutes until the cheese begins to bubble. Remove from the oven.
Cut each flatbread into 8 pieces and arrange all pieces on a serving dish.
Drizzle balsamic glaze across the serving dish to top of each piece of flatbread in a zig zag pattern.
Sprinkle chopped green onions and micro greens (if using) all over the pieces of flat bread and your serving dish.