Mince garlic.

Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 1/4" slices.

Halve tomatoes.

Hold romaine heart at root end and cut into 1/4" pieces.

Combine half the garlic (reserve remaining for dressing) and 1 Tbsp. olive oil in a mixing bowl.

Place flatbreads directly on oven rack in hot oven and toast until lightly browned, 6-8 minutes.

While flatbreads bake, sear mushrooms.

Place a medium non-stick pan over medium-high heat.

Add 1 Tbsp. olive oil, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until mushrooms are tender and lightly browned, 3-4 minutes.

Remove from burner.

Carefully transfer flatbreads to a clean work surface. Brush garlic-oil mixture onto flatbreads and top with mushrooms, mozzarella, half the Parmesan (reserve remaining for dressing), and tomatoes.

Place directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese is bubbling and flatbread is crispy, 5-7 minutes.

While pizzas bake, make dressing.

In a large mixing bowl, add mayonnaise, white wine vinegar, remaining Parmesan, remaining garlic, 1 tsp. water, a pinch of salt, and 1/4 tsp. pepper. Stir until combined and smooth.

Once pizzas finish baking, add romaine to dressing and toss to coat.

Plate dish as pictured on front of card, topping pizza with salad. Bon appétit!