Ingredients

The following ingredients have 4 Servings
  • 4 ounces pancetta (cubed)
  • 2 15 oz. cans white northern or cannelini beans ((drained, rinsed, and lightly mashed))
  • 6 ounces shredded smoked gouda cheese
  • 1-2 medium garlic cloves (minced)
  • 1 teaspoon rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 4 whole wheat pita rounds
  • 3 tablespoons olive oil (, divided)

Instruction

  • Preheat oven to 400 degrees. Drain and rinse the beans. Mash the beans lightly with a fork, leaving some whole. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Add the pancetta and cook until crisp. Transfer to a paper towel lined plate.
  • Add minced garlic and red pepper flakes to the skillet and cook until fragrant, about 20 seconds.  Add the beans and pancetta and stir until combined and the beans are softened. Remove from heat.
  • Place pita rounds on a baking sheet (or a pre-heated pizza stone) and brush the tops with the remaining olive oil. Evenly divide the bean mixture between the pita rounds and spread to the edges. Top with cheese.
  • Bake for 8-10 minutes or until the cheese is hot and bubbly.