Prep Ingredients: Chop parsley. Crumble goat cheese.
Crisp Flatbreads: Brush flatbreads with 1 tablespoon olive oil. Place in a large skillet over medium-high heat and cook 2 minutes on each side or until crisp. Remove from skillet and keep warm.
Cook Vegetable Topping: Heat 1 tablespoon oil in a large skillet. Add fajita mix and mushrooms. Sprinkle with ¼ teaspoon each salt and pepper. Sauté vegetables 10 minutes or until browned and tender. Stir in balsamic vinegar. Sauté 2 minutes longer.
Assemble Flatbreads: Spread flatbreads with pesto and sprinkle with goat cheese. Top with sautéed vegetables.
To Serve: Place 1 flatbread on each of the 2 plates and sprinkle with parsley