Pancetta Flatbread Pizza | Ben Cunningham

Pancetta Flatbread Pizza

Recipe by Ben Cunningham



Place flatbread on lightly oil a baking sheet. Prehead oven to 475 °F and immediately place sheet in oven. Lightly toast flatbread for about 7 minutes then remove from oven, allowing oven to continue heating.

Heat half of oil in large pan over medium-high heat. Cook pancetta in pan for about 2 minutes. Add brussel sprouts, rest of oil, and salt and pepper to taste. Toss for about 5 minutes until crisped.

Break or cut tomatoes into rough chunks no larger than ½ inch. Season with salt, pepper, and half of the Italian seasoning.

Spread tomatoes over flatbread and sprinkle with cheese. Season with salt, pepper, and remaining Italian seasoning. Top with Brussels sprouts and pancetta mixture. Bake in over for 5 - 7 minutes or until toppings are lightly crisped.

Drizzle pizza with honey and crushed red pepper flakes.

Note that this recipe is based on a HelloFresh order.