Artichoke & Zucchini Flatbreads

• Meanwhile, trim and slice zucchini crosswise into 1⁄4-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.

• In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!

• Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper. • Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)

• Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts. • Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don’t burn!)