Preheat the oven to 375.

Lightly mist a small skillet with cooking spray and bring to medium heat. Add the spinach and cook for about a minute. Add the minced garlic and cook for an additional 30 seconds or until garlic is fragrant and spinach is wilted.

In a mixing bowl, combine the spinach and garlic with the cream cheese, sour cream, ¼ cup of the Mozzarella, artichokes, black pepper and red pepper flakes. Stir until well combined.

When the oven is pre-heated, place the flatbreads directly onto the middle rack of the oven and bake for about 3 minutes until they stand firm when lifted. Remove from the oven and divide the cream cheese mixture between the two flatbreads. Spread in a thin layer across the surface leaving a bit of room around the edges for a crust. Sprinkle with the remaining Mozzarella, grated Parmesan and add the tomatoes over the top. Return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge). Bake for another 4 minutes until the flatbread is lightly golden and cheese is melted. Slice with a pizza cutter and serve.