White-Bean-and-Pancetta Pizza

White-Bean-and-Pancetta Pizza
Photo by Tina Rupp


  • 1 large garlic clove
  • 0.25 teaspoon(s) crushed red pepper
  • 4 ounce(s) pancetta
  • 6 ounce(s) thinly sliced Fontina cheese
  • 1 teaspoon(s) chopped rosemary
  • 4 pocketless pita or naan
  • Extra-virgin olive oil
  • + 2 more ingredients
    • 2 15-ounce cans cannellini beans
    • Salt

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....

View full recipe at Food & Wine


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