Wash and dry all produce. Preheat oven to 425 degrees or grill to medium-high. Rinse and drain artichokes, then cut into halves through stem ends. Cut olives and tomatoes in half lengthwise. Halve, peel, and thinly slice onion. Mince or grate garlic.

Tear mozzarella into small pieces. Place flatbreads on a lightly oiled baking sheet. Spread out mozzarella in an even layer over tops of each. TIP: If grilling, skip the baking sheet, but make sure to brush the flatbreads all over with olive oil, then toast on a covered grill without toppings, top-side down, until lightly toasted, about 2 minutes.

Scatter olives, artichokes, tomatoes, and feta cheese over flatbreads. Top with as much onion and garlic as you like. Season with salt and pepper. TIP: If grilling, flip flatbreads over on grill and scatter mozzarella, olives, artichokes, tomatoes, feta cheese, onion, and garlic over tops.

Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes. TIP: If grilling, grill, covered, until bottoms are lightly charred and mozzarella is melted, 5-7 minutes.

Toss arugula in a medium bowl with 1 TBSP balsamic vinegar (we sent more) and a drizzle of olive oil. Season with salt and pepper.

Scatter arugula over flatbreads, then cut into slices and serve.