1. Cut the pancetta into thin strips, heat a small non-stick frying pan and sauté until crunchy.
2. Place the dough on a circular oven tray and flatten it out with your fingertips.
3. Spread the artichoke sauce and cover with slices of fiordilatte chees.
4. Cook in the oven at 220 °C for about five minutes.
5. Garnish with almond flakes and crunchy pancetta. Return to the oven for a further 40 seconds.