• Before starting, preheat the oven to 450˚F. 
  Wash and dry all produce.
• On a parchment-lined baking sheet, arrange flatbreads. (NOTE: It's okay if they overlap.)
• Bake in the middle of the oven for 3-4 min per side, until golden.
• Set aside.

• Meanwhile, cut tomato into 1/4-inch pieces.
• Halve, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• In a large bowl, whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)

• Pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces.
• To another large bowl, add lemon zest, tilapia and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until tender.
• Transfer onions to a plate and set aside.
• To the same pan, add tilapia. Cook for 3-4 min, stirring occasionally, until tilapia is opaque and cooked through.** (TIP: Don't overcrowd pan; cook tilapia in two batches for 4 servings.)

• Working on the prepared baking sheet, spread remaining pesto over each flatbread.
• Top with tilapia, onions, feta and half the tomatoes.
• Toast assembled pizzettes in the middle of the oven for 2-3 min, until warmed through.

• Cut cucumber into 1/4-inch rounds.
• To the large bowl with dressing, add baby spinach, cucumbers and remaining tomatoes. Toss to coat.
• Divide pizzettes and salad between plates.
• Dollop or drizzle yogurt sauce over top of flatbreads. 
• Squeeze a lemon wedge over top.

If you've opted to get tilapia, cut into 1 1/2-inch pieces, then prep and cook tilapia in the same way recipe instrucs you to prep and cook shrimp.