Preheat the oven: Set your oven to 450°F (230°C). Place a sheet pan or pizza stone inside to heat up. A hot surface helps crisp the base.

Prep the vegetables: Wipe the mushrooms clean and slice them. Slice the zucchini into thin half-moons and the onion into thin slices. Mince the garlic.

Sauté the mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook without stirring for 2 minutes, then stir and cook until browned and most moisture has evaporated, about 5–7 minutes.

Add the onion and zucchini: Add another drizzle of oil if the pan looks dry. Add onion and zucchini with a pinch of salt and black pepper. Cook 4–5 minutes until lightly browned but still a bit firm.

Finish with garlic and lemon: Stir in the garlic for 30 seconds until fragrant. Turn off the heat. Add a small squeeze of lemon juice and a pinch of lemon zest. Taste and adjust salt and pepper.

Prep the flatbreads: Brush each flatbread lightly with olive oil. If using pizza dough, roll it thin on parchment and brush with oil. Sprinkle a little Parmesan to create a barrier that helps keep the crust crisp.

Add the cheese: Sprinkle most of the mozzarella over the base, leaving a small border. Save a bit to sprinkle on top later.

Top with veggies: Spread the mushroom-zucchini mixture evenly. Don’t overload; a light layer prevents sogginess.

Finish with cheese and seasoning: Add the remaining mozzarella and the rest of the Parmesan. Sprinkle crushed red pepper if you like heat. Add a few grinds of black pepper.

Bake: Slide the flatbreads onto the hot pan/stone. Bake 8–12 minutes, until cheese is melted and edges are golden and crisp.

Top and serve: Let cool for 2 minutes. Scatter chopped basil or parsley on top and add a final drizzle of olive oil. Slice and serve with lemon wedges if you like a bright finish.