Brush cut side of halved peaches with olive oil. Place cut side down on a grill over medium-high heat. Grill for about 6-8 minutes on cut side (rotating once), then flip over to skin side and grill for an additional 3-4 minutes or until peaches are tender. Allow to cool slightly before slicing and removing skin. Set aside.
Line a baking sheet with SILPAT. Roll out crescent rolls into a flat sheet and cinch together edges to form a flatbread shape. Brush with olive oil and season with salt and pepper. Bake at 350 degrees for 15 minutes or until golden brown. Allow to cool.
Add balsamic vinegar, lemon juice, and honey to a small pan. Bring to a boil over medium heat, then lower to a simmer for 10-15 minutes or until liquid is reduced by about half and thickened. Set aside to cool.
Spread ricotta cheese on cooled flatbread. Season with Oh My Spice! seasoning, oregano, garlic powder, and salt.
Add chopped basil, torn pieces of prosciutto, and sliced peaches. Drizzle with balsamic reduction and top with toasted pumpkin seeds and microgreens, if desired.