Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange flatbreads on a baking sheet. Toast in the middle of the oven until golden-brown, 2-3 min per side. Set aside. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and the top of oven, rotating sheets halfway through.)

While flatbreads toast, thinly slice cucumber. Core, then cut pepper into 1/4-inch slices. Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1 tsp pesto, 1/2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.

Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4ppl) to another large bowl. Season with salt and pepper, then toss to coat.

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, 2-3 min. Transfer peppers to a plate and set aside. Add shrimp to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.\*\* (TIP: Don't overcrowd the pan. Cook shrimp in two batches for 4 ppl!)

Working directly on the baking sheet, spread remaining pesto over each flatbread. Top with shrimp, peppers and cheese. Sprinkle 1/4 tsp chili flakes across flatbreads. (NOTE: Reference heat guide.) Toast assembled pizzas in the middle of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, toast 2 pizzas at a time, in 2 batches.)

Add spring mix and cucumbers to the large bowl with dressing. Toss to coat. Cut pizzas into pieces. Divide pizzas and salad between plates. Squeeze over a lemon wedge, if desired.