Wash and dry all produce. Place rack in position closest to flame and preheat broiler to high. Pat chicken dry with a paper towel. Heat a large drizzle of olive oil in a medium pan. Add chicken and season with Italian seasoning, salt, and pepper. Cook, tossing occasionally, until cooked through, 5-6 minutes.

Meanwhile, slice zucchini into thin rounds. Halve, peel, and thinly slice shallot. Toss zucchini and shallot with a large drizzle of olive oil, salt, and pepper and spread out on a baking sheet. Place under flame and broil until lightly browned, about 4 minutes.

While veggies broil, mince or grate garlic. Once veggies are done broiling, remove from sheet and transfer to a plate. Place flatbreads on same sheet, then spread a thin layer of tomatoes on top (we used half the container; if you like your pizza saucy, use more). Scatter garlic (to taste) over top.

Cut mozzarella in half, then thinly slice. Scatter veggies from plate in an even layer over flatbreads, followed by chicken and chili flakes (to taste—start with 1/4 tsp and add more if you like it hot). Spread out mozzarella slices in an even layer on top.

Place flatbreads under broiler and broil until cheese is melted and lightly browned, 2-3 minutes.

Transfer flatbreads to a cutting board and cut into squares. Season with salt and serve. TIP: If you have any chili flakes left over, serve them on the side as a garnish.