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