Using a 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. Set aside at least 10 minutes. While zucchini sits, mince garlic. Stem and mince rosemary. Slice tomatoes into thin rounds.

Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes. Set par-baked flatbreads on a clean work surface. 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. Once aromatic, immediately transfer pine nuts to a plate. Wipe pan clean and reserve.

Return pan used to toast pine nuts to medium heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for tomatoes) to hot pan. Cook until aromatic, 30-60 seconds. Add wine and cook until reduced 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 slightly thickened, 1-2 minutes. Remove from burner and season with a pinch of salt.

Pat zucchini ribbons dry. Reserve ribbon bowl; no need to wipe clean. Divide sauce between flatbreads and top each evenly with zucchini ribbons, remaining Asiago, and remaining red pepper flakes (to taste). Place pizzas directly on oven rack, with prepared baking sheet on rack below to catch any drips. If you prefer a chewier crust, cook pizzas on baking sheet. Bake until crust is browned and cheese melts, 5-7 minutes. While pizzas bake, marinate tomatoes.

In bowl used for zucchini ribbons, stir tomatoes, remaining garlic (to taste), and a pinch of salt and pepper until thoroughly combined. Rest cooked pizzas at least 3 minutes. Discard excess tomato liquid and top pizzas with tomatoes and pine nuts. Plate dish as pictured on front of card. Bon appétit!