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. Peel, then mince or grate garlic. Add ricotta and 1/2 tsp chili flakes (dbl for 4 ppl) to a small bowl. Season with salt 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 garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove the pan from heat.

Meanwhile, arrange flatbreads on an unlined baking sheet. Toast in the middle of the oven until golden, 6-7 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 over toasted flatbreads. Turn the oven to broil. Spread marinara sauce over flatbreads, then top with veggies. Dollop ricotta over flatbreads in 1 tbsp spoonfuls, 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 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and tear basil into the bowl, then toss to combine. Season with salt and pepper, to taste.

Top flatbreads with salad, then cut into quarters. Divide flatbreads between plates.