White-Bean-and-Pancetta Pizza

Serving Size: 4
Total Time:


  • 4 Ounce pancetta, cut into 1-inch-by-1/4-inch strips
  • extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1 tsp chopped rosemary
  • 0.25 tsp crushed red pepper
  • 2 (15-ounce) cannellin beans, drained and rinsed
  • salt
  • 4 pocketless pita or naan
  • 6 Ounce thinly sliced fontina cheese


1. Preheat the oven with a pizza stone to 450°. 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.