• Halve tomatoes.
• Thinly slice green onion.
• Peel, then mince or grate garlic.
• Tear bocconcini into small pieces.
• To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp).
• Season with salt and pepper, then toss to combine.

• On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
• Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
• Spread half the pesto over flatbreads, then scatter bocconcini mixture over top. 
• Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

• Meanwhile, to a small bowl, add tomatoes and remaining pesto. 
• Season with salt and pepper.
• Toss to combine, then set aside. 
• Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 

• When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
• Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.

• Coarsely chop bacon.
• Top flatbreads with tomato mixture and bacon.
• Cut flatbreads into pieces.
• Divide salad and flatbreads between plates.
• Drizzle remaining balsamic glaze over flatbreads.
• Sprinkle green onions over top.
• Sprinkle remaining salad topping mix over top.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 

Coarsely chop bacon. Top flatbreads with bacon.