Rub a little olive oil on each flatbread and sprinkle with salt/pepper.
Bake on middle rack for 4-7 minutes, or until slightly crispy.
When flatbread is done, move rack to top position.
Make zucchini by heating 2 Tablespoons olive oil in a medium skillet over med-high heat. Add zucchini moons, and salt/pepper to taste. Cook until softened and slightly browned (about 5-8 minutes). Remove from pan and set aside.
Make Ricotta Sauce by mixing in a small bowl 1/2 cup ricotta cheese, 1/4 cup of the chopped basil, juice from 1/2 lemon, 1/2 teaspoon olive oil and salt/pepper to taste.
Make Balsamic glaze by simmering the balsamic vinegar and brown sugar over med-low heat for about 10 minutes until thickened. Keep warm.
Top partially cooked flatbreads with ricotta sauce, zucchini mixture and shredded cheese.
Bake for another 5 minutes or according to package directions (depends on the type of flatbread used).
remove from oven and top with remaining chopped basil and sunflower seeds. Drizzle with balsamic glaze and serve!
Nutrition Info Per Serving: Calories 948 Total Fat 55 g Cholesterol 54 mg Sodium 1206 mg Potassium 697 mg Total Carbohydrate 83 g Dietary Fiber 5 g Sugars 18 g Protein 33 g