• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
• Transfer to a plate.

• Meanwhile, peel, then cut onion into 1/4-inch slices.
• Using paper towels, pat bocconcini dry. Tear bocconcini into smaller pieces and season with salt.
• Cut cucumber into 1/4-inch rounds.

• When the beef is done and transferred to a plate, reduce heat to medium. 
• To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until onions soften slightly.
• Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden. 
  

• On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) 
• To a small bowl, add tomato sauce base and 1 1/2 tbsp (3 tbsp) basil pesto. Stir to combine.
• Spread pesto mixture over flatbreads, then scatter beef, caramelized onions and bocconcini over top. 

• Bake flatbreads in the middle of the oven for 7-8 min, until golden and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

• When flatbreads are almost done, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
• To the dressing, add spring mix and cucumbers. Toss to coat.
• Cut flatbreads into pieces.
• Divide salad and flatbreads between plates. (TIP: Dig in with a knife and fork, if you like.)
• Drizzle remaining basil pesto over flatbreads.
• Sprinkle seed blend over salad.

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the sausage.** Remove and discard excess fat, if you like.