Preheat your oven as per the directions on the packaging for your flatbread (or the recipe you're using).
Place the ricotta cheese into a mixing bowl. Grate the garlic cloves over the ricotta using a microplane (if you don't have one, mince your garlic). Stir until it's completely mixed.
Smother the ricotta cheese over the flatbreads, leaving a bit of space for a crust; hit the ricotta with some cracked black pepper.
Drain the oil from the can of Kipper Snacks, then transfer the fillets to a cutting board. Roughly chop the fillets and evenly spread them over the flatbreads. Top the flatbreads with thinly sliced zucchini, sliced grape tomatoes, and thinly sliced red onion. Tuck the mozzarella balls (or torn pieces) around the other ingredients. (Try to keep them away from the edges of the flatbreads. We're cooking these directly on the rack, so we don't want a mozzarella spill in the oven.)
Place the flatbreads into the oven, directly on the rack, and bake for about 6-8 minutes, or as per the flatbread instructions. For the last minute or two of baking, you can put the broiler on to get that nice browning on your cheese. Just keep a close eye on it so it doesn't burn.
When done, the flatbreads should be nice and crispy. Let the flatbread sit for a minute or two to cool off. Then, spritz with fresh lemon juice, garnish with fresh basil, and cut into triangular or rectangular slices to serve.