Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Add ricotta and 1/2 tsp chili flakes (dbl for 4 ppl) to a small bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with pepper. Remove the pan from heat.

Meanwhile, arrange flatbreads on an unlined baking sheet. Toast in the middle of the oven until golden, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on flatbreads so they don't burn!)

Remove the baking sheet from the oven, then carefully flip flatbreads over. Turn the oven to high broil. Spread tomato sauce base over flatbreads, then top with veggies. (TIP: Sprinkle over remaining chili flakes, if more heat is desired!)Dollop ricotta over flatbreads 1 tbsp at a time, then sprinkle Parmesan over top. Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one baking sheet at a time.)

Meanwhile, whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and tear basil into the bowl. Season with salt and pepper, then toss to combine.

Quarter flatbreads. Top flatbreads with salad or serve alongside, if desired.