Preheat oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.

Using your hands, stretch out the pizza dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Season with salt and pepper, then place in the oven for 10-12 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

While the dough bakes, mince the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves. Halve, peel, and thinly slice the onion. Strip the leaves from the thyme sprig and roughly chop. Slice into the sausages and remove the filling from the casing.

While dough bakes, heat a drizzle of oil in a large pan over medium heat. Add the sausage and cook, tossing, for 5 minutes, until browned. Add the kale and garlic and cook, tossing, 3-5 minutes, until softened. Season with salt and pepper and set aside.

In the same pan, heat another drizzle of oil over medium heat. Add the squash, onion, and thyme to the pan. Cover and cook, stirring occasionally, for 10-12 minutes. Once the squash has softened, uncover and raise heat to medium. Add 1 tablespoon balsamic vinegar and cook, tossing, for 1-2 minutes, until caramelized.

Top the par-baked flatbread with the squash, onion, and kale, and sausage. Sprinkle the cheese on top and return to the oven for 5 more minutes, until the cheese has melted.

Cut the pizza into squares and enjoy fresh out of the oven!