Place the flatbreads on two baking trays, then place the mozzarella on the flatbreads. Top with garlic, spinach, red onion, zucchini, and artichoke. Add the lemon zest, salt, and black pepper then drizzle oil across the entire flatbread.
Bake in the oven for 20 to 25 minutes, or until the cheese is bubbling and golden brown (or melted slightly for vegan mozzarella).
Remove from the oven then top with the crumbled feta, pine nuts, basil leaves, and chili flakes. Add a squeeze of lemon and more cracked black pepper to serve.
