Before starting, preheat the oven to 450˚F Wash and dry all produce. Halve tomatoes. Peel, then halve carrot lengthwise. Cut half the carrot into 1/4-inch half-moons (whole carrot for 4 ppl) . Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add half the Italian Seasoning (use all for 4 ppl), bocconcini, garlic, lemon zest, tomatoes, half the lemon juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture over top.

Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

When flatbreads are almost done, whisk together remaining lemon juice, half the balsamic glaze, 1 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 1). Add spring mix, carrots and seed blend. Season with salt and pepper, then toss to combine.

Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.