Pancetta White Pizzas

🥘 Ingredients

• Parmesan cheese
  ½ cup
• baby broccoli
  12 oz
• flatbreads
  4 unit
• garlic powder
  1 tsp
• herbes de Provence
  2 tsp
• olive oil
  1/3 c
• pancetta
  8 oz
• pepper
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   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.

   baby broccoli: 12 oz
2. 

   2

   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, ⏱️ 4 minutes . Season with salt and pepper . Remove pan from heat.

   pancetta: 8 oz, olive oil: 1/3 c, salt, pepper
3. 

   3

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

   ricotta cheese: 8 oz, garlic powder: 1 tsp, herbes de Provence: 2 tsp
4. 

   4

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

   flatbreads: 4 unit, Parmesan cheese: ½ cup
5. 

   5

   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, ⏱️ 4 minutes . TIP: Keep an eye out for any burning—broiler heat varies widely.
6. 

   6

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