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 parchment-lined baking sheet. (NOTE: It's ok if they overlap!) Bake in the middle of the oven, until golden-brown, 3-4 min per side.Set aside.

Meanwhile, cut tomato into 1/4-inch pieces. Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Cut cucumber into 1/4-inch rounds. Zest, then juice half the lemon. Cut remaining lemon into wedges. Whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4 ppl) 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 (1 tbsp) oil, then onions. Cook, stirring often, until tender, 2-3 min. Transfer onions to a plate and set aside. To the same pan, add shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 ppl.)

Working on the prepared baking sheet, spread remaining pesto over each flatbread. Top with shrimp, onions, feta and half the tomatoes. Sprinkle 1/4 tsp chili flakes across pizzettes if desired. (NOTE: Reference Heat Guide). Toast assembled pizzettes in the middle of the oven until warmed through, 2-3 min.

Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. Toss to coat. Divide pizzettes and salad between plates. Squeeze a lemon wedge over top, if desired.