• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice tomato. Peel and mince garlic. • Place flatbreads on a baking sheet. (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) Brush each flatbread all over with a drizzle of olive oil. Toast on top rack until golden, 8-10 minutes. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper- towel-lined plate.

• Meanwhile, combine tomato, garlic, and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper. • In a medium bowl, toss arugula with a drizzle of olive oil and a pinch of salt and pepper.

• Heat broiler to high. Carefully spread toasted flatbreads with red pepper spread. Top with tomato and garlic. Broil until tomato and garlic are softened, 3-5 minutes. (For 4 servings, broil in batches.) • Remove flatbreads from oven. Carefully sprinkle with mozzarella. Broil until cheese melts, 1-2 minutes more. TIP: Watch carefully to avoid burning. Sprinkle flatbreads with sausage along with mozzarella.

• Allow flatbreads to cool slightly, then slice each into quarters. Top with arugula and drizzle with balsamic glaze. Serve.