Preheat oven to 425 degrees.
Shred your cheese and set aside.
Grill your veggies -- I used zucchini and eggplant.
Just add some olive oil to a grill pan and let your veggies get those great grill marks.
Warm up your flatbread in the oven for a few minutes at 4:25.
Then brush some olive oil on the flatbread and place your veggies on.
Add your sun dried tomatoes and artichokes.
Then add your cheese on top (I used both the Tomato Olive and the Garlic Basil Prairie Jack Cheeses).
Bake for 10 minutes at 425 degrees.
Serve slightly warm.