Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat guide for step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Arrange flatbreads 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, cut tomato into 1/2-inch pieces. Thinly slice cucumber into rounds. Core, then thinly slice pepper. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp (1 tbsp) vinegar, 1 tsp (2 tsp) pesto and 1/2 tbsp (1 tbsp) oil 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 (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.

Spread remaining pesto over toasted flatbreads, then top with peppers and bocconcini.Sprinkle 1/4 tsp (1/2 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.