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Pancetta Flatbread Pizzas

Pancetta Flatbread Pizzas

with Shredded Brussels Sprouts and a Chili Honey Drizzle

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Brussels sprouts may get a bad rap, but anyone who still believes the naysaying hasn’t had them properly. Just look at this recipe: it’s a Brussels sprout pizza. How could it possibly go wrong? Pre-cut shreds of the brassica are sprinkled on top and allowed to get nice and crispy as they bake. And just to make sure there’s no shortage of awesome, there’s also a good sprinkling of cheese, porky pancetta cubes, and an addictive spicy honey drizzle.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



2 ounce


8 ounce

Shredded Brussels Sprouts

7 ounce

Whole Peeled Tomatoes

1 tablespoon

Italian Seasoning

1 cup

Italian Cheese Blend


½ ounce


1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate77 g
Sugar13 g
Dietary Fiber8 g
Protein28 g
Cholesterol45 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Place flatbreads on a lightly oiled baking sheet. Adjust oven rack to upper position. Place flatbreads in oven, then turn on oven and preheat to 475 degrees. Once flatbreads are lightly toasted, about 7 minutes later, remove from oven and set aside, leaving oven on to continue heating.


Heat a drizzle of oil in a large pan over medium-high heat. Add half the pancetta (use the rest as you like) and cook until it releases a little bit of grease, 1-2 minutes. Toss in Brussels sprouts and another drizzle of oil. Season with salt and pepper. Cook, tossing, until lightly crisped, about 5 minutes.


Meanwhile, place half the tomatoes in a medium bowl and break up with your hands until you have no pieces larger than ½ inch (use the rest of the tomatoes as you like). Season with salt, pepper, and half the Italian seasoning.


Spread tomatoes over flatbreads, then sprinkle evenly with cheese. Season with salt, pepper, and remaining Italian seasoning. Top with Brussels sprout and pancetta mixture.


Bake pizzas in oven until crust is golden brown, cheese is melted, and toppings are lightly crisped, 5-7 minutes. Meanwhile, combine honey and chili flakes (to taste) in a small bowl.


Drizzle pizzas with honey mixture. Cut into slices and serve.