• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Finely dice tomatoes. Peel and mince or grate garlic.

• Heat a drizzle of oil in a medium pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• While sausage cooks, place tomatoes in a medium bowl; season with a big pinch of salt and pepper. • In a small microwave-safe bowl, add cream cheese, garlic, 3 TBSP water (1/4 cup for 4 servings), and a big pinch of salt and pepper. Microwave for 30 seconds. Stir to combine.

• Place flatbreads on a baking sheet. Brush tops of each flatbread with a drizzle of olive oil. Toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks.)

• Once flatbreads are toasted, remove from oven; heat broiler to high or oven to 500 degrees. • Carefully spread sauce over flatbreads; top with tomatoes to taste (draining first) and sausage. Dollop with pesto to taste. Evenly sprinkle with mozzarella. • Broil or bake until cheese melts and flatbreads are golden brown, 3-5 minutes. (For 4 servings, broil or bake in batches.) TIP: Watch carefully to avoid burning.

• Allow flatbreads to cool slightly, then slice each into quarters. Serve. Pork Sausage is fully cooked when internal temperature reaches 160º.