Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice mushrooms into ½-inch-thick pieces. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.

Place garlic foil packet on a baking sheet. Roast on top rack for 15 minutes (you’ll add more to the sheet then).

While garlic roasts, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.

Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Transfer cooked mushrooms to bowl with tomatoes; toss to combine.

Leaving garlic foil packet on sheet, place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)

Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Cook, whisking constantly, until lightly browned, 30 seconds.

Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.

Once roasted garlic is done, carefully transfer to a cutting board and roughly chop.

Heat broiler to high.

Evenly top flatbreads with sauce, roasted garlic, and veggies. Sprinkle with mozzarella.

Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.

Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.