Caprese-Inspired Sausage and Flatbreads

• Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
• Toast flatbreads in the middle of the oven until lightly crisp, 3-4 min. Remove from oven.
• Spread half the pesto over flatbreads, then scatter sausage and bocconcini mixture over top. 

• Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-7 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
• Meanwhile, add tomatoes and remaining pesto (use all for 4 ppl) to a small bowl. Season with salt and pepper. Toss to combine, then set aside. 

• When flatbreads are almost done, whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).
• Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.

• Top flatbreads with tomato mixture.
• Cut flatbreads into pieces.
• Divide salad and flatbreads between plates.
• Drizzle remaining balsamic glaze over flatbreads.
• Sprinkle green onions overtop.
• Sprinkle remaining salad topping mix over salad.

If you've opted to add sausage, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Season with salt and pepper. Cook, breaking up sausage and stirring often until sausage is cooked through, 4-6 min**.