---
title: Spring Greens Pesto Pizzas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spring-greens-pesto-pizzas-5a7a3399ae08b5317b0c02a2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Sesame
  - Milk
tags: []
rating: 4.0
rating_count: 244
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 680
  protein: 22
  fat: 39
  saturated fat: 10
  carbohydrates: 61
  sugar: 4
  fiber: 5
  cholesterol: 35
  sodium: 1320
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pancetta/spring-greens-pesto-pizzas.avif"
---
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim and discard bottom woody ends from @asparagus{8%ounce}. Halve stalks lengthwise, then cut into 3/4-inch pieces. Use a #zester{} to zest, then halve @lemon{1}. Cut one half into wedges.

Place @flatbreads{4%unit} on two #baking sheet{}. Toast in oven until lightly golden brown, beginning at ~{5%minutes} up to ~{8%minutes}. After removing from oven, preheat broiler to high.

Heat a #medium pan{} over medium-high heat. Add @pancetta{4%ounces} and cook, stirring often, until crispy, about ~{5%minutes}. Remove pancetta from pan with a #slotted spoon{} and set aside on a plate lined with @paper towels{}. Carefully pour out all but 2 tsp grease from pan.

Add asparagus to pan used for pancetta over medium-high heat. Cook, tossing occasionally, until tender and lightly browned, about ~{4%minutes}. Season with @salt{} and @pepper{}. Remove pan from heat.

Spread @pesto{4%ounce} in an even layer over flatbreads, then scatter @mozzarella cheese{1%cup}, asparagus, and pancetta over top. Place one #baking sheet{} with topped flatbreads under broiler. Broil until mozzarella is melted and beginning to brown, ~{2%minutes} to ~{4%minutes}. Repeat with remaining topped flatbreads on the other sheet. TIP: Keep an eye out for any burning—broilers vary widely.

Meanwhile, toss @mixed greens{4%ounces} in a #large bowl{} with @olive oil{2%tbsp} and a squeeze or two of lemon to taste. Season with @salt{} and @pepper{}. Cut finished flatbreads into slices, then sprinkle with lemon zest (you can skip this for the kids). Serve with salad on the side and lemon wedges for squeezing.