Flatbread with Ricotta, Radicchio, and Pancetta Dressing

Ingredients

• 1
  
  pound good quality fresh whole milk ricotta
  
• 2
  
  pieces good quality flatbread such as naan, cut into a total of 8 pieces
  
• 
  
  olive oil for brushing
  
• 4
  
  ounces pancetta, thick cut and chopped
  
• 1
  
  tablespoon olive oil
  
• 3
  
  tablespoons balsamic vinegar
  
• 2
  
  teaspoons lemon juice
  
• 1
  
  head of raddichio, sliced thin
  
• 1-2
  
  tablespoons yellow raisins, to taste
  
• 2
  
  tablespoons toasted pecans, chopped
  
• 
  
  salt and freshly ground pepper to taste
  

Directions

1. Season ricotta with salt and pepper to taste.
2. Dressing: Saute pancetta in large non-stick pan over medium-high heat until crisp. Add 1 tablespoon olive oil, balsamic vinegar, and lemon juice to pancetta and drippings. Heat for 1 minute. Remove from heat and season with fresh ground pepper to taste. Set aside
3. Brush both sides of naan with olive oil. Using a grill pan or the grill, Grill bread on both sides until slightly charred.
4. Add raddichio, raisins, and pecans to the pan dressing and toss to coat.
5. Top each piece of bread with a few tablespoons of ricotta. Top ricotta with raddichio mixture.