• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces.

• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, 1-2 minutes. • Add onion and kale (for 4 servings, you may need to add kale in batches); season with salt and pepper. (TIP: If pan seems dry, add another drizzle of oil.) Cook, stirring occasionally, until sausage is browned and cooked through, onion is tender, and kale is wilted, 4-6 minutes.

• While sausage and veggies cook, place flatbreads on a baking sheet and toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.) • Once flatbreads are toasted, remove from oven. Carefully sprinkle evenly with Monterey Jack and Italian cheese blend. Top with sausage and veggies. Sprinkle with chili flakes to taste. • Return flatbreads to top rack and bake until cheese melts, 2-4 minutes. (For 4, return to top and middle racks.) Transfer flatbreads to a cutting board.

• Slice flatbreads into pieces. • Divide between plates and garnish with any remaining chili flakes if desired. Serve. Pork Sausage is fully cooked when internal temperature reaches 160°.