Spring Greens Pesto Pizzas
with Asparagus, Pancetta, and a Green Salad
Here’s a loaded flatbread that will take care of all of your pizza cravings without you ever having to reach for the phone. The flatbread crust is slathered with loads of herbaceous pesto as a base, then topped with crispy pancetta, asparagus, and mozzarella. There’s even a lemony side salad for good measure. (Pro tip: put some of the lettuce on your pizza for an amazing mash up of hot with cool ’n’ fresh.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Asparagus
1 unit
Lemon
4 unit
Flatbreads
(Contains Wheat, Sesame)
4 ounce
Pancetta
4 ounce
Pesto
(Contains Milk)
1 cup
Mozzarella Cheese
(Contains Milk)
4 ounce
Mixed Greens
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 ¾-inch pieces. Zest, then halve lemon. Cut one half into wedges.
Place flatbreads on two baking sheets. Toast in oven until a light golden brown, 5-8 minutes. After removing from oven, preheat broiler to high.
Heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crispy, 5-7 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.
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.
Spread pesto in an even layer over flatbreads, then scatter mozzarella, asparagus, and pancetta over top. Place one sheet with flatbreads under broiler. Broil until mozzarella is melted and beginning to brown, 2-4 minutes. Repeat with topped flatbreads on other sheet. TIP: Keep an eye out for any burning— broilers vary widely.
Meanwhile, toss lettuce in a large bowl with 2 TBSP 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 over.
