• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Slice top off green pepper; remove core, then cut crosswise into ½-inch-thick rings.

• Toss onion and green pepper on a lightly oiled baking sheet; season with salt and pepper. Add sausage* to same sheet. (For 4 servings, you may need to divide between 2 sheets; roast on top and middle racks.) • Roast on top rack, flipping halfway through, until veggies are tender and sausage is cooked through, 15-17 minutes.

• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.

• Once roasted, remove veggies and sausage from baking sheet. Carefully wipe off sheet. Place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks.) • Toast on top rack until golden, 5-7 minutes. • Meanwhile, carefully slice sausage on a diagonal into ½-inch-thick pieces.

• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.

• Allow flatbreads to cool slightly, then slice into pieces. • Divide between plates and serve.