Spring Greens Pesto Pizzas

🥘 Ingredients

• asparagus
  2 bunch
• black pepper
  2 tsp
• flatbreads
  4 unit
• lemon
  2 unit
• mixed greens
  4 c
• mozzarella cheese
  8 oz
• olive oil
  4 tbsp
• pancetta
  8 oz
• pesto
  ¼ cup, ¼ cup
• salt
  2 tsp

🍳 Cookware

• baking sheet
• medium pan
• large bowl

1. 

   1

   asparagus lemon flatbreads pancetta pesto mozzarella cheese mixed greens olive oil salt black pepper

   asparagus: 1 bunch, lemon: 1 unit, flatbreads: 2 unit, pancetta: 4 oz, pesto: ¼ cup, mozzarella cheese: 4 oz, mixed greens: 2 c, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450°F. Trim and discard woody ends from asparagus . Halve stalks lengthwise, then cut into ¾-inch pieces. Zest, then halve lemon . Cut one half into wedges.

   asparagus: 1 bunch, lemon: 1 unit
3. 

   3

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

   flatbreads: 2 unit
4. 

   4

   Heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crispy ⏱️ 6 minutes . Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate. Carefully pour out all but 2%tsp grease in pan.

   pancetta: 4 oz
5. 

   5

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

   salt: 1 tsp, black pepper: 1 tsp
6. 

   6

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

   pesto: ¼ cup, mozzarella cheese: 4 oz
7. 7

   Meanwhile, toss mixed greens in a large bowl with olive oil and a squeeze or two of lemon juice. Season with salt and pepper. Cut finished flatbreads into slices, then sprinkle with lemon zest. Serve with salad on the side and lemon wedges for squeezing over.

   mixed greens: 2 c, olive oil: 2 tbsp