Preheat oven to 425°. Prepare a piece of foil with Pam spray and place the naan flatbread in the middle of the foil. Set aside.
Drizzle olive oil in a pan and set to medium heat. Pour mushrooms and onions in the pan and sprinkle with BBQ and dill seasonings. Sauté until cooked to your preference. Set aside.
Mix BBQ sauce and fig preserves together in a small bowl. Taste and adjust the mixture to your preferred sweet or savory taste. Spread on naan flatbread.
Add mozzarella cheese to the sauced flatbread. Equally distribute the mushrooms and onions on top of the flatbread.
Roll the prosciutto and thinly slice. Separate the thin slices and equally distribute them on top of the mushrooms and onions.
Sprinkle your preferred amount of crumbled cheese and Italian or pizza seasoning on the flatbread. Bake for 12 minutes, or until cheese is properly melted. Allow flatbread to cool for about 3 minutes before slicing. Slice into 4, 6, or 8 pieces for serving.