White-Bean-and-Pancetta Pizza

By SapphireBlu957

Store-bought naan and pita can do more than scoop up dip. Grace Parisi uses them here as an instant pizza crust, topping it with white beans, pancetta, and Fontina cheese.

Ingredients

• 4 * 4 ounce(s) pancetta, cut into 1-inch-by-1/4-inch strips
• * Extra-virgin olive oil
• 1 * 1 large garlic clove, minced
• 1 * 1 teaspoon(s) chopped rosemary
• 1/4 * 1/4 teaspoon(s) crushed red pepper
• 2 * 2 can(s) (15 ounces each) cannellini beans, drained and rinsed
• * Salt
• 4 * 4 pocketless pita or naan
• 6 * 6 ounce(s) thinly sliced Fontina cheese

Preparation

Step 1

Preheat the oven with a pizza stone to 450 degrees F. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary, and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.