Pancetta White Pizzas

Name: Pancetta White Pizzas with Baby Broccoli, Ricotta, and Herbs de Provence
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce Baby Broccoli; 4 ounce Pancetta; 4 ounce Ricotta Cheese; ½ teaspoon Garlic Powder; 1 teaspoon Herbes de Provence; 2 unit Flatbreads; ¼ cup Parmesan Cheese; 8 teaspoon Olive Oil; Salt; Pepper

with Baby Broccoli, Ricotta, and Herbs de Provence

Recipe Development TeamPublished on March 29, 2018

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White pizzas don’t get the credit they deserve. Just because they’re not coated in a heavy layer of tomatoes doesn’t mean that they’re lacking in flavor. In fact, in our version, going sauceless means that all of the attention is brought to the toppings. Here, that’s snappy baby broccoli, salty bursts of pancetta, and a garlic and herb-accented spread of ricotta cheese. We’re not going to argue with that.

Allergens:

Milk

•Wheat

•Sesame

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

6 ounce

Baby Broccoli

4 ounce

Pancetta

4 ounce

Ricotta Cheese

(Contains: Milk)

½ teaspoon

Garlic Powder

1 teaspoon

Herbes de Provence

2 unit

Flatbreads

(Contains: Wheat, Sesame)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

8 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat49 g

Saturated Fat15 g

Carbohydrate61 g

Sugar6 g

Dietary Fiber5 g

Protein33 g

Cholesterol75 mg

Sodium1660 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.

Utensils

•Baking Sheet

•Large Pan

•Small Bowl

Instructions

Wash and dry all produce. Adjust broiler rack so that it is in position closest to flame and place a baking sheet on rack. Preheat broiler to high. Cut baby broccoli into bite-size pieces.

Heat a large pan over medium-high heat. Add pancetta and cook until it begins to release oil, about 2 minutes. Add 1 TBSP olive oil and baby broccoli to pan. Cook, tossing, until baby broccoli is tender and lightly crisped, 3-4 minutes. Season with salt and pepper. Remove pan from heat.

While everything cooks, in a small bowl, mix together ricotta, a large drizzle of olive oil, ½ tsp garlic powder, ½ tsp herbs de Provence, and a large pinch of salt and pepper (we sent more of the garlic powder and herbs).

Spread ricotta mixture evenly over flatbreads. Scatter pancetta and baby broccoli on top, followed by Parmesan.

Carefully remove baking sheet from broiler and sprinkle with a drizzle of olive oil. Place flatbreads on sheet and sprinkle each with a drizzle of olive oil. Return sheet to broiler and broil until cheese melts and flatbreads are crisp and golden, 3-4 minutes. TIP: Keep an eye out for any burning—broiler heat varies widely.