White Pancetta Pizzas with Baby Broccoli, Ricotta, and Herbs de Provence
(from castro15’s recipe box)
Categories: Pizza/flatbread
Ingredients
- 12 ounce Baby Broccoli
- 8 ounce Pancetta
- 8 ounce Ricotta Salata
- 1 teaspoon Garlic Powder
- 2 teaspoon Herbs de Provence
- 4 Flatbreads
- 1/2 cup Parmesan Cheese
- 16 teaspoon Olive Oil
- Salt
- Pepper
Directions
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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.
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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.
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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).
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Spread ricotta mixture evenly over flatbreads. Scatter pancetta and baby broccoli on top, followed by Parmesan.
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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.
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Sprinkle flatbreads with remaining herbs de Provence, cut into slices, and serve.