White Bean Flatbreads with Prosciutto and Cheese

Ingredients

• 4 pocketless pitas
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 teaspoon crushed red pepper
• 1 teaspoon rosemary, chopped
• 2 ounces prosciutto, sliced, chopped
• 1/4 cup salted roasted almonds, chopped
• 6 ounces (1 1/2 cups) imported Fontina cheese, shredded

Preparation

1. Preheat a large skillet; preheat the broiler. Position a rack 6 inches from the heat. 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. Drizzle with oil, cut into wedges and serve.