Preheat oven to 400 degrees F. Place each flatbread on a baking sheet or pizza stone and with 1/2 tablespoon olive oil each. Top with equal portions of provolone, 1/3 cup each mozzarella and 2 tablespoons each Parmesan. Dollop ricotta evenly over the flatbread. Sprinkle with Italian seasoning. Bake for 10 to 14 minutes until gooey and melted.
If you want a more golden, crispy top turn on the broiler and leave under for 1 minute. Watch the pizzas carefully as they can burn quickly.