White-Bean-and-Pancetta Pizza

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  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.

Suggested Pairing


Contributed By Photo © Tina Rupp Published April 2010

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