White-Bean-and-Pancetta Pizza

White-Bean-and-Pancetta Pizza

Tina Rupp

Provided by: Food&Wine

20 mins total 0 mins prep Full Screen

Servings

  Entertaining Tips from F&W Editors

Ingredients

• 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 15-ounce cans cannellini beans, drained and rinsed
• Salt
• 4 pocketless pita or naan
• 6 ounce(s) thinly sliced Fontina cheese

Directions

• 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.

• Filed under:
• Meat,
• Quick,
• Main Dish,
• Bread

More Recipes Like This

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Spice-Rubbed Brisket with Roasted Carrots and Parsnips

• 

  Green Chile-Cheese Meatloaf with Butternut Squash