Spring Shrimp Pesto Pizzettes

Meanwhile, halve tomatoes. Core, then cut bell pepper(s) into 1/4-inch slices. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. In a large bowl, whisk together 1 tsp pesto (dbl for 4 ppl), 1/2 tbsp lemon juice (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

Using a strainer, drain and rinse shrimp, then pat dry with paper towel. In another large bowl, add lemon zest, shrimp and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together and set aside.

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until starting to brown, 2-3 min. Transfer peppers to a plate and set aside. Using the same pan, add shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 ppl!)

Working on the baking sheet, spread remaining pesto over each naan. Top with shrimp, bell peppers and cheese. Sprinkle 1/4 tsp chili flakes over all pizzettes. (NOTE: Reference heat guide in Start Strong.) Toast assembled pizzettes in middle of oven, until toppings are warmed through, 2-3 min. (NOTE: For 4 ppl, broil 4 pizzettes at a time. You will do this in two batches.)