Place flatbreads on a lightly oiled baking sheet. Adjust oven rack to upper position. Place flatbreads in oven, then turn on oven and preheat to 475 degrees. Once flatbreads are lightly toasted, about 7 minutes later, remove from oven and set aside, leaving oven on to continue heating.

Heat a drizzle of oil in a large pan over medium-high heat. Add half the pancetta (use the rest as you like) and cook until it releases a little bit of grease, 1-2 minutes. Toss in Brussels sprouts and another drizzle of oil. Season with salt and pepper. Cook, tossing, until lightly crisped, about 5 minutes.

Meanwhile, place half the tomatoes in a medium bowl and break up with your hands until you have no pieces larger than 1/2 inch (use the rest of the tomatoes as you like). Season with salt, pepper, and half the Italian seasoning.

Spread tomatoes over flatbreads, then sprinkle evenly with cheese. Season with salt, pepper, and remaining Italian seasoning. Top with Brussels sprout and pancetta mixture.

Bake pizzas in oven until crust is golden brown, cheese is melted, and toppings are lightly crisped, 5-7 minutes. Meanwhile, combine honey and chili flakes (to taste) in a small bowl.

Drizzle pizzas with honey mixture. Cut into slices and serve.