Using peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. In a mixing bowl, toss zucchini ribbons with a pinch of salt. Mince garlic. Stem and mince rosemary. Slice tomatoes into thin rounds.

Place flatbreads directly on oven rack and bake until lightly browned, 4-5 minutes. Carefully remove from oven and set on a clean counter. While flatbreads par-bake, heat a small non-stick pan over medium heat. Add pine nuts to dry, hot pan. Stir often until aromatic and lightly toasted, 1-3 minutes. Transfer to a plate. Wipe pan clean and reserve.

Return pan used to toast pine nuts to medium heat. Add ½ tsp. olive oil and half the garlic (reserve remaining for tomatoes) to hot pan. Cook until aromatic, 30-60 seconds. Add wine and reduce by half, 1-2 minutes. Add cream, rosemary, half the Asiago, and half the red pepper flakes (to taste) (reserve remaining of both for topping pizza). Bring to a low boil and stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes. Remove from burner and season to taste with salt.

Divide sauce between flatbreads. Pat zucchini ribbons dry. Top flatbreads with zucchini ribbons, remaining Asiago, and remaining red pepper flakes (to taste).

Place flatbreads directly on oven rack with prepared baking sheet on rack below to catch any drips. If you prefer a chewier crust, cook on foil-lined baking sheet. Bake until crust is browned and cheese melts, 7-10 minutes. While flatbreads bake, combine tomatoes, remaining garlic (to taste), ½ tsp. olive oil, and a pinch of salt and pepper in bowl used for zucchini ribbons. Toss to coat. Set aside.

Discard excess tomato liquid and top flatbreads with tomatoes and pine nuts. Cut into desired number of wedges.