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Time
35 min
Level
Basic
Author
hellofresh

Spring Greens Pesto Pizzas | with Asparagus, Pancetta, and a Green Salad

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim and discard bottom woody ends from asparagus. Halve stalks lengthwise, then cut into ¾-inch pieces. Zest, then halve lemon. Cut one half into wedges.
2
Place flatbreads on two baking sheets. Toast in oven until a light golden brown, 5-8 minutes. After removing from oven, preheat broiler to high.
3
Heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crispy, 5-7 minutes. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate. Carefully pour out all but 2 tsp grease in pan.
4
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.
5
Spread pesto in an even layer over flatbreads, then scatter mozzarella, asparagus, and pancetta over top. Place one sheet with flatbreads under broiler. Broil until mozzarella is melted and beginning to brown, 2-4 minutes. Repeat with topped flatbreads on other sheet. TIP: Keep an eye out for any burning— broilers vary widely.
6
Meanwhile, toss lettuce in a large bowl with 2 TBSP olive oil 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 over.
Micro nutrients
Total weight
276.04g
Carbs
57.14g
Dietary fiber
4.56g
Sugar
3.38g
Fats
45.34g
Saturated
12.34g
Poly
3.06g
Mono
12.75g
Trans
0.13g
Proteins
20.21g
Calcium
94.12%
Iron
78.81%
Magnesium
13.45%
Vitamin A
229.69%
Vitamin C
115.97%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
0µg
Potassium
39.94%
Sodium
145.79%
Cholesterol
58.74%
Percentages are based on a diet of 2000 calories a day.
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