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 a baking sheet. Toast in the middle of the oven, until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, use two baking sheets and toast in the middle and top of the oven.) Set aside.

While naan toasts, 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. 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.

Spread remaining pesto over each toasted naan, then top with peppers and bocconcini. Sprinkle 1/4 tsp chili flakes over the pizzas. (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 large bowl with the dressing, then toss to coat. Divide pizzas and salad between plates.