Before starting, preheat the broiler to high. Wash and dry all produce. Thinly slice mushrooms. Finely chop parsley. Combine parsley, 1/8 tsp salt, 2 tbsp oil (dbl both for 4 ppl) and a pinch of chili flakes in a small bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage and mushrooms. Cook, breaking up sausage into smaller pieces, until mushrooms are tender and sausage is cooked through, 6-8 min.** Season with salt and pepper.

While sausage cooks, arrange flatbreads on a foil-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 foil-lined baking sheets, with 1/2 tbsp oil per sheet. Broil 1 sheet at a time.) Broil flatbreads in the bottom of the oven until softened, 2-3 min.(TIP: Keep an eye on them so they don't burn!)

Evenly spread marinara sauce across softened flatbreads. Top with sausage-mushroom mixture, then mozzarella and half the Parmesan. Broil in the middle of the oven until cheese melts, 4-5 min. (NOTE: For 4 ppl, broil 1 sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

While flatbreads broil, whisk together vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and remaining Parmesan. Toss to combine.

Cut flatbreads into quarters. Drizzle parsley oil over top. Divide flatbreads and salad between plates. Sprinkle remaining chili flakes over top, if desired.