Easy Italian Flatbread with Pancetta and Fresh Mozzarella

Italian Flatbread with Pancetta and Fresh Mozzarella

What You'll Need:
Baked Naan (Easily found at Fresh Market in Two Packs)
Vodka Sauce
Fresh Mozzarella Ball
Shredded Broasted Chicken (I also grabbed from Fresh Market Deli)
Chopped Red Pepper
Chopped Roma Tomato
Peas
Shallots
Pan-Fried Pancetta

On a baking dish, toast your Nann at 450 for about 2-3 minutes. Remove.

Spread a layer of vodka sauce over naan. Add pulled pieces of fresh mozzarella ball, chopped red peppers, Roma tomatoes and peas. Sprinkle freshly fried and crumbled pancetta.

Bake at 450 for about 8-10 minutes or until cheese is melted. I bake on top rack so naan doesn't burn.

In a pan, sauté sliced shallots on low for about 25 minutes until they are crispy.

Once flatbread is done, top with crispy shallots. Slice and enjoy!