Place flatbreads on prepared baking sheets.

Toast in hot oven until flatbread edges are brown and crispy, 5-7 minutes.

Carefully remove from oven and flip. Flatbreads will be hot! Use a utensil.

While flatbreads toast, continue recipe.

Coarsely chop spinach.

Thinly slice roasted red peppers, if necessary.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add spinach, in batches, and a pinch of salt and pepper to hot pan (do not overcrowd pan). Stir occasionally until wilted, 2-3 minutes.

Reduce heat to medium and transfer spinach to a plate. Keep pan over medium heat.

Add cream base to hot pan and bring to a simmer.

Once simmering, add garlic and parsley seasoning, a pinch of salt, half the creme fraiche (reserve remaining for pesto mixture), and Parmesan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.

Remove from burner.

Evenly top toasted flatbreads with sauce, spinach, roasted red peppers, mozzarella, then feta. Sheet will be hot! Use caution.

Bake in hot oven until mozzarella is melted and lightly browned, 5-7 minutes.

While pizzas bake, in a mixing bowl, combine remaining creme fraiche, 2 Tbsp. water, pesto, and a pinch of salt and pepper. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Carefully remove sheets from oven.

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