Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes and toss on a foil-lined baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until slightly charred and shriveled, 12-15 minutes.

Tear mozzarella cheese into small pieces. Thinly slice cucumber.

Remove tomatoes from baking sheet and set aside. Remove foil from baking sheet. Divide flatbreads between two baking sheets, and spread with pesto.

Finish the flatbreads: Sprinkle mozzarella cheese over flatbreads and top with roasted tomatoes.

Bake the flatbreads: Bake until cheese is melted and crust is crisp, about 10 minutes. TIP: To brown cheese, turn oven to broil for the last 2 minutes.

Toss spring mix in a large bowl with cucumber slices, walnuts, cranberries, balsamic vinegar, and a large drizzle of olive oil. Season with salt and pepper. Cut flatbreads into slices, and serve with salad. Enjoy!