Squash and Kale Flatbread

Prep: Wash and dry all produce. Mince or grate the garlic.

Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions and squash. Cook, stirring occasionally, until the onions start to soften, 3-4 min. Reduce the heat to low, then add the sugar and 1/2 bottle vinegar (1 bottle for 4 people). Cook, stirring occasionally, until the veggies are golden-brown, about 18-20 min.

Roll the dough: Meanwhile, sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!), roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets - one for each pizza dough.)

Add the sausage and garlic to the pan with the veggies. Increase the heat to medium-high. Cook, breaking up the sausage meat into smaller pieces with a wooden spoon, until no pink remains, 3-4 min.

Wilt the kale: Add the kale to the sausage mixture. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper. (TIP: If there's no room in the pan, wilt the kale with a drizzle of oil in a separate pan.)

Assemble the pizza: Spread the cream cheese all over the baked pizza dough. Top with the sausage mixture and sprinkle with mozzarella. Return the pizza to the oven and bake until the cheese melts, 4-5 min.