Spring Greens Pesto Pizzas

🥘 Ingredients

• asparagus
  8 oz
• flatbreads
  4 unit
• lemon
  1
• mixed greens
  4 oz
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• pancetta
  4 oz
• paper towels
• pepper
• pesto
  4 oz
• salt

🍳 Cookware

• zester
• baking sheet
• medium pan
• slotted spoon
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim and discard bottom woody ends from asparagus . Halve stalks lengthwise, then cut into 3/4-inch pieces. Use a zester to zest, then halve lemon . Cut one half into wedges.

   asparagus: 8 oz, lemon: 1
2. 

   2

   Place flatbreads on two baking sheet . Toast in oven until lightly golden brown, beginning at ⏱️ 5 minutes up to ⏱️ 8 minutes . After removing from oven, preheat broiler to high.

   flatbreads: 4 unit
3. 

   3

   Heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crispy, about ⏱️ 5 minutes . Remove pancetta from pan with a slotted spoon and set aside on a plate lined with paper towels . Carefully pour out all but 2 tsp grease from pan.

   pancetta: 4 oz, paper towels
4. 

   4

   Add asparagus to pan used for pancetta over medium-high heat. Cook, tossing occasionally, until tender and lightly browned, about ⏱️ 4 minutes . Season with salt and pepper . Remove pan from heat.

   salt, pepper
5. 

   5

   Spread pesto in an even layer over flatbreads, then scatter mozzarella cheese , asparagus, and pancetta over top. Place one baking sheet with topped flatbreads under broiler. Broil until mozzarella is melted and beginning to brown, ⏱️ 2 minutes to ⏱️ 4 minutes . Repeat with remaining topped flatbreads on the other sheet. TIP: Keep an eye out for any burning—broilers vary widely.

   pesto: 4 oz, mozzarella cheese: 1 c
6. 

   6

   Meanwhile, toss mixed greens in a large bowl with olive oil and a squeeze or two of lemon to taste. Season with salt and pepper . Cut finished flatbreads into slices, then sprinkle with lemon zest (you can skip this for the kids). Serve with salad on the side and lemon wedges for squeezing.

   mixed greens: 4 oz, olive oil: 2 tbsp, salt, pepper