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Pancetta White Pizzas

Pancetta White Pizzas

with Baby Broccoli, Ricotta, and Herbs de Provence

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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.


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

6 ounce

Baby Broccoli

4 ounce


4 ounce

Ricotta Cheese


½ teaspoon

Garlic Powder

1 teaspoon

Herbes de Provence

2 unit



¼ cup

Parmesan Cheese


Not included in your delivery

8 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


Sprinkle flatbreads with remaining herbs de Provence, cut into slices, and serve.