• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Core, then cut apple into 1/4-inch slices.
• Peel, then cut onion into 1/2-inch slices.
  
• Thinly slice green onion.
• To a large bowl, add vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk until sugar dissolves.
• To the dressing, add apples, then toss to combine. Set aside.

• In a large non-stick pan, heat 1/2 tbsp ( 1 tbsp) oil over medium-high. 
• When hot, add sausage. Cook for 3-5 min, breaking up sausage into smaller pieces, until no pink remains.** 
• Add half the BBQ sauce. Cook for 30 sec, stirring occasionally, until fragrant. Season with salt and pepper.
• Remove from heat, then transfer to a plate.
• Carefully wipe the pan clean.
  

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
• Remove from heat.
• Transfer onions to the plate with sausage, then cover to keep warm.

• Meanwhile, on a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
• Toast flatbreads in the middle of the oven for 2-3 min, until softened. (NOTE: For 4 servings, toast in the top and middle of the oven, rotating sheets halfway through.)

• Spread marinara sauce over toasted flatbreads.
• Top with sausage and onions, then sprinkle cheese over top.
• Bake in the middle of the oven for 6-8 min, until cheese is melted and flatbreads are golden and crisp. (NOTE: For 4 servings, bake flatbreads in the top and middle of the oven, rotating sheets halfway through.)

• To the bowl with marinated apples, add spring mix, then toss to combine.
• Cut flatbread pizzas into slices, then drizzle remaining BBQ sauce over top.
• Sprinkle green onions over pizzas.
• Divide pizzas and salad between plates.

If you've opted to get sausage, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain fat.