Preheat the over to 375. ( or according to naan package directions )
Prepare the sunflower seed crema sauce. Place sunflower seeds, cashews, nutritional yeast, vinegar, salt + pepper into a blender on low. After 1 minute, turn the blender to high, adding water ¼ cup at a time until it starts to resemble a creamy sauce. Blend until completely smooth, adding water as needed.
Next, make the pesto sauce. Place all ingredients in a blender and blend on high until it reaches desired consistency, adding water if needed.
Prep the toppings, place a small pan on medium heat, and add in 2 teaspoons of olive oil, 1 teaspoon salt, shallots, and maple. Stir frequently and after about 5 minutes, add 1 tablespoons water + 1 teaspoon vinegar. Continue to cook down until browned, another 3-5 minutes then set in a bowl to the side.
Start the flatbreads by laying them on a baking sheet lined with parchment paper and bake for 10-15 minutes. ( or according to package )
While the flatbreads bake, add sliced zucchini & squash flat in the pan with 1 teaspoon of olive oil and turn heat to high, cooking for 2-3 minutes on one side, NOT stirring, and allowing the one side of the zucchini to become slightly charred. Once they are browned, turn off the heat and set them to the side.
After 10-15 minutes, take flatbread out, top with pesto, zucchini, squash, sun-dried tomatoes, and artichokes and cook for another 5 minutes.
Take flatbread out of the oven and finish topping off with shallots, fresh arugula, sunflower seed crema, salt, and pepper. Enjoy.
