Adjust rack so that it is 6-8 inches from broiler and place a baking sheet on it. Preheat broiler to high. Remove sausage from casings of 2 links (use other link as you like). Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat. Cook, tossing, until browned, about 4 minutes.

Wash and dry all produce. Slice half the jalapeño into very thin rounds (use the rest as you like). Halve, peel, and thinly slice shallot. Place sliced jalapeño, shallot, 1 TBSP vinegar (we’ll use more later), 1/2 tsp sugar, and a pinch of salt in a small bowl. Toss to coat and set aside to pickle.

Carefully remove baking sheet from oven. Place flatbreads on sheet, then spread evenly with just enough tomatoes to coat in a thin layer (we used 1/2 cup tomatoes overall). Season with salt and pepper.

Tear mozzarella into small pieces with hands and scatter over top of flatbreads, then top with sausage, Italian seasoning, and as much of the pickled jalapeño and shallot as you like. Broil until cheese melts and crust is crisp, 5-10 minutes.

While flatbreads broil, toss together lettuce, 1 tsp vinegar (you’ll have some left over), and 1 TBSP olive oil in a medium bowl. Season with salt and pepper.

Cut flatbreads into slices. Serve with salad on the side. TIP: If you didn’t use all of the pickled jalapeño and shallot, serve it on the side as an optional garnish.