Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
Remove the dough from the packaging and let rest on a lightly floured surface.
In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
In a small bowl add the remaining egg and 1 teaspoon water and beat well.
Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!
Recipe courtesy of Guy Fieri