Garden Veggie Pizzas

Preheat oven to 350°F. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add mushrooms and a pinch of salt and pepper and cook until beginning to brown, 5 to 7 minutes. Transfer to plate.

Heat 1 tbsp olive oil in same skillet over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Stir in crushed tomatoes, tomato powder, just 2 tsp Italian seasoning, as much red pepper flakes as you'd like, and a pinch of salt and pepper. Cook until sauce begins to thicken, 3 to 5 minutes.

Place flatbreads on foil-lined baking sheet. Divide tomato sauce between flatbreads and spread into even layer. Sprinkle with mozzarella, cooked mushrooms, onion, and peppers and drizzle each with 1 tsp olive oil. Bake until onions are translucent, 10 to 12 minutes. Set oven to broil on high and continue to cook until edges of crust are crispy in places, about 5 minutes.

Cut garden veggie pizzas with peppers and mushrooms into quarters, transfer to plates, and sprinkle with parmesan. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.