White Bean Flatbreads with Prosciutto and Cheese

Ingredients

• 0.3 cup roasted almonds salted chopped
• 15 ounces .5 can cannellini beans drained and rinsed canned
• 1 teaspoon pepper red crushed
• 1.5 cups imported fontina cheese shredded
• 2 tablespoons olive oil extra-virgin plus more for drizzling
• 4  pocketless pitas 
• 2 ounces pancetta sliced chopped
• 1 teaspoon rosemary chopped

Equipment

• bowl
• frying pan
• broiler

Directions

1. Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat.
2. Brush the pitas on both sides with the 2 tablespoons of oil. Cook in the skillet over high heat until browned, 3 minutes. In a bowl, mash the beans with the red pepper, rosemary and prosciutto; spread on the pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes, until the cheese is melted and the pitas are golden.
3. Drizzle with oil, cut into wedges and serve.