Before starting, preheat the oven to 450°F. Wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Arrange naan on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, toast in the middle and top of the oven.) Set aside.

Meanwhile, halve tomatoes. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp vinegar, 1 tsp pesto and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.

Spread remaining pesto over toasted naan, then top with peppers and bocconcini. Sprinkle 1/4 tsp chili flakes over top. (NOTE : Reference heat guide.) Toast assembled pizzas in the middle of the oven until cheese melts, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)

Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.