Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

In a large bowl, combine tomato, a drizzle of olive oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) Set aside to marinate.

Place flatbreads on a baking sheet; toast on top rack until lightly browned, 5-7 minutes. (For 4 servings, divide between two sheets; toast on top and middle racks, swapping rack positions halfway through.)

While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring frequently, until lightly browned and softened, 5-7 minutes.

Stir in ½ tsp sugar (1 tsp for 4) and a splash of water. Cook, stirring, until mixture is caramelized and jammy, 1-2 minutes more.

Turn off heat; transfer to bowl with tomato and toss to combine. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add garlic and flour. Cook, whisking constantly, until lightly browned and fragrant, 30 seconds.

Reduce heat to medium low; whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Add 1 tsp Italian Seasoning (2 tsp for 4); season generously with salt and pepper. Bring to a simmer; cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat.

Heat broiler to high.

Evenly top flatbreads with white sauce and veggies. Sprinkle with mozzarella and crumble goat cheese over top.

Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.

Slice flatbreads into pieces. Garnish with parsley. Divide between plates and serve.