White-Bean-and-Pancetta Pizza

Ingredients

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

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