• 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 thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). **Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp or chicken and season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 3-4 minutes. • Add mushrooms; cook, stirring occasionally, until veggies are softened, 5 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onions are jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.) **Use pan used for shrimp or chicken here.**

• Meanwhile, place flatbreads (dimpled sides down) on a baking sheet. Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper. (For 4 servings, divide flatbreads between two sheets.) • Toast on top rack until golden brown, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

• Once flatbreads are toasted, remove sheet from oven. Carefully flip (dimpled sides up) and sprinkle with mozzarella. Top with caramelized onion and mushrooms. • Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) **Top flatbreads with shrimp or chicken along with caramelized onion and mushrooms.**

• Meanwhile, in a large bowl, toss arugula with as much creamy balsamic dressing as you like. • Taste and season with salt if desired.

• Cut flatbreads into pieces. • Divide flatbreads between plates and top with as much salad as you like. Serve with any remaining salad on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***