Lunch: White-Bean-and-Pancetta Pizza

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
Two 15-ounce cans cannellini beans, drained and rinsed
Salt
4 pocketless pita or naan
6 ounces thinly sliced Fontina cheese

Instructions

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.

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