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.
Herbes de Provence
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.