Heat 1 tablespoon olive oil and add the onions and garlic in a large stockpot. Cook covered on medium high heat until the onions are soft, about 5 minutes.

Stir in pepper flakes and sausage with casings removed. Crumble apart as they cook with a fork until they form bite-sized pieces.

Once the sausage has just about browned, stir in the tomato paste, brown sugar, black pepper, oregano and basil.

Stir in tomato sauce thoroughly and then turn up the heat until the sauce just starts to "blurp" (you'll know what I mean). Then turn town the heat until almost the lowest setting and cook about 30 minutes, covered with a crack in the lid. Stir occasionally.

Meanwhile in a saute pan, heat another tablespoon of olive oil and add the mushrooms, black pepper and garlic powder. Cook on high heat, then stir in the balsamic vinegar and cook on medium low heat. Remove from heat as soon as the mushrooms are cooked through and caramelized.

Turn the oven to the broil setting. Over a burner/open flame, heat the flat bread until it is just slightly blackened on top. Set on a cookie sheet and brush with a drop or two of olive oil.

Add a small ladle of tomato sauce and spread around the flat bread.

Then add a serving of mushrooms and sliced olives.

Top with the cheese of your choosing (I used a grated parmigiano reggiano).

Broil in the oven for 1.5-2 minutes max, keeping an eye on it to prevent burning. Remove when the cheese has melted and serve. Top with fresh basil leaves if using and enjoy!

Note: this recipe makes 8 pizzas so be sure to save half of the cooked mushrooms for the next day if serving for two (generally 1 adult eats two pizzas).