Ingredients
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 2 15-ounce cans cannellini beans, drained and rinsed Salt 4 pocketless pita or naan 6 ounces thinly sliced Fontina cheese
Directions
1 Preheat the oven with a pizza stone to 450 degrees. 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.