White-Bean-and-Pancetta Pizza

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

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

pancetta, extravirgin olive oil, garlic, rosemary, red pepper, cannellini beans, salt, pocketless pita, cheese

Taken from www.foodandwine.com/recipes/white-bean-and-pancetta-pizza (may not work)