This serves two, so be sure to double to feed four.
Ingredients:
6 oz. baby broccoli
4 oz. pancetta, diced (I appreciate the pre-packaged kind; the work is done for you!)
4 oz. Ricotta cheese
1/2 tsp. garlic powder
1 tsp. Herbs do Provence
1/4 cup Parmesan cheese
EVOO
2 flatbreads (Naan works too!)
Directions:
1. Preheat oven to broiler setting. Adjust rack in position closest to flame and place baking sheet on rack.
2. Cut (washed and dried) baby broccoli into bite-size pieces.
3. Heat a medium-sized pan over medium-high heat. Add pancetta and cook until it begins to release oil, about 2 minutes. Add 1 tablespoon EVOO and baby broccoli to pan. Cook, tossing, until broccoli is tender and lightly crisped, 3-4 minutes. Season with pepper. Remove from heat.
4. While everything cooks, in a small bowl, mix together ricotta, a large drizzle of EVOO, 1/2 tsp. garlic powder and Herbs de Provence, and a large pinch of salt and pepper.
5. Spread ricotta mixture evenly over flatbreads. Scatter pancetta and broccoli on top, followed by Parmesan.
6. Carefully remove heated baking sheet from oven. Drizzle the pan lightly with EVOO, then place flatbreads atop and drizzle with EVOO. Return to broiler and broil until Parmesan melts and flatbreads are crisp and golden (4-5 minutes). Keep an eye out for any burning---broiler heat varies!
7. Sprinkle flatbreads with remaining Herbs de Provence (if desired), cut into slices, and serve.
My Notes:
I used lemon-infused olive oil instead of EVOO (yum). If you too like a lemony hint, grab the oil OR add a drop or two of Lemon essential oil to ricotta mixture! You can even add a couple drops of Lemon essential oil to your EVOO if you want to save on buying the infused version!
Also, the original recipe suggested salting the pancetta and broccoli mixture while it cooked, but I thought it was waaaayyyyy too salty. The pancetta in itself is super salty, but if you feel it's lacking, a pinch to the sauté pan while cooking.
*www.hellofresh.com