Pesto Tilapia Pizzettes

• Meanwhile, cut tomato into 1/4-inch pieces.
• Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• 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 in a large bowl. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)

• Pat tilapia dry with paper towels. Cut tilapia into 1-inch pieces. 
• Add lemon zest, tilapia and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. 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, stirring often, until tender, 2-3 min.
• Transfer onions to a plate and set aside.
• To the same pan, add tilapia. Cook, stirring occasionally, until tilapia is cooked through, 3-4 min.

• 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 until warmed through, 2-3 min.

• Cut cucumber into 1/4-inch rounds.
• Add baby spinach, cucumbers and remaining tomatoes to the large bowl with dressing. 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 desired.

If you've opted to get tilapia, pat tilapia dry with paper towels. Cut tilapia into 1-inch pieces. 

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 2-3 min. Transfer onions to a plate and set aside. To the same pan, add tilapia. Cook, stirring occasionally, until tilapia is cooked through, 3-4 min.