• Before starting, preheat the broiler to high. Wash and dry all produce.
• Heat a large non-stick pan over high. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions. Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains.**
• Stir in half the pesto. Cook for 30 sec, until pesto coats chorizo-onion mixture. Season with half the garlic salt (use all for 4 servings) and pepper. 

• Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 unlined baking sheets.)
• Toast flatbreads in the middle of the oven for 2-3 min, until lightly crisp. Remove from oven. (TIP: Keep your eye on flatbreads, so they don't burn.)
• Flip flatbreads, then spread with remaining pesto.
• Sprinkle mozzarella over top. Top with chorizo-onion mixture and half of the Parmesan.
• Broil flatbreads in the middle of the oven for 2-3 min, until cheese is melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating baking sheets halfway through.)

• Meanwhile, halve tomatoes.
• To a medium bowl, add half the balsamic glaze (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine. 
• Add spinach and tomatoes, then toss to combine. 

• Cut flatbreads into quarters. 
• Divide flatbreads and salad between plates. 
• Sprinkle remaining Parmesan over top of salad.

If you've opted to get chorizo, cook in the same way the recipe instructs you to cook sausage.**