2 tablespoons olive oil
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
1/2 teaspoon garlic-pepper blend
3 fully cooked chicken sausage links, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper flakes
8 medium green onions, sliced (1/2 cup)
2 cups shredded Swiss cheese (8 oz)
Heat oven to 400°F. Place flatbreads on 2 large ungreased cookie sheets. Brush with 1 tablespoon of the oil. Bake 5 minutes. Meanwhile, in large bowl, toss spinach with remaining 1 tablespoon oil and the garlic-pepper blend. Top each warm flatbread with spinach and sausage slices. Sprinkle each with pepper flakes, onions and cheese. Bake 7 to 9 minutes or until cheese is melted.