Will this work for a mushroom flatbread? (no time to test)

Tl;dr If anyone's made something like this, how do you think it'll go?

The idea is a light flatbread pizza to go alongside denser foods.

Ingredients

• Store bought flatbread ~
  should I buy raw pizza dough or cooked pizza/flatbread? I've only seen cooked versions before but I'm worried since it's ready to eat it might burn easily in the oven
• Mozzarella ~
  this is the base layer of cheese; if there's anything more exciting lmk
• Parmesan/Pecorino ~
  this will be shaved/grated on at the end. No debate on this one since I have leftovers
• Mushrooms ~
  one of two main veggies. I've only have flatbreads with one type: cremini mushrooms but I'm trying to find excuses to try out fancy ones like chanterelle, but I've never used anything other than white or cremini before. Mushroom experts lmk. I'm thinking chanterelle/portebello, hard no on oyster/enoki. Idk any others. Also debating whether to just put on the mozzarella, or if I should pre-cook with some for of glaze. Balsamic? Red wine vinegar?
• Argulua ~
  other main veggie. To be sprinkled in last few minutes of baking.
• Balsamic vinegar ~
  drizzle over the top to serve.

My main questions are is there supposed to be any kind of sauce base, like on a normal pizza? Just mozzarella and mushrooms seems like a really dry/boring base. Then, should I use "special" mushrooms or are those too much? Lastly idk if balsamic is enough as a dressing/sauce or if I should add something else.

submitted by /u/fittyfive9
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