Pita Pizzas with Pancetta and Fresh Oregano

This recipe was inspired by a recipe I saw in an Australian Women's Weekly cookbook I have but the only similarities are that they are pizzas without tomato sauce (their recipe is just olive oil with garlic and mine is a white sauce with garlic/shallot) and include pork (theirs is ham, mine is pancetta), fresh herbs (they use sage, I use oregano) and cheese (their fontina to my mozzarella). So really, not at all similar.
I like Byblos brand pitas because they are really thin and have a great flavour, but use whatever pitas you can find (Byblos bakery is based in Calgary, AB and they distribute through out Western Canada so you may not be able to get them elsewhere).
Pancetta is Italian bacon, but please, please do not substitute bacon in this recipe. Pancetta has a different flavour and you will be disappointed if you don't use it. You can find already diced pancetta in the deli section of most grocery stores.

Pita Pizzas with Pancetta and Fresh Oregano
Prep Time: 20 minutes | Bake Time: 15 minutes | Yield: 6 pizzas

Ingredients:
6 whole wheat pitas
3 cloves garlic, minced
1 medium shallot, minced
1 scant cup 1% milk
1 TBSP flour
150g diced pancetta
dash of black pepper and salt
2 TBSP fresh oregano, chopped
300g grated mozzarella

Method:
1. Cook the pancetta over medium heat, stirring frequently, until the edges start to brown, about 10 minutes. Remove pancetta to a bowl; keep the fat released by the pancetta in the pan
2. Cook the garlic and the shallot in the pancetta fat until very fragrant but not brown, about 1 minute
3. Add the flour to the milk and mix well
4. Reduce the heat under the pan to medium-low and slowly add the milk/flour mixture, stirring constantly. Add the pepper and salt (resist the urge to salt the sauce more than just a dash as the pancetta is very salty). Sitr frequently until the sauce is thickened and is a uniform consistency 5-7 minutes. Remove form heat
5. Preheat the oven to 425 degrees Fahrenheit. Divide the pitas on 2 baking sheets. Divide sauce evenly between pitas and spread with a spatula. Sprinkle pancetta equally over pitas, then the oregano, then the cheese
6. Bake for 7 minutes, then turn the pan 180 degrees (so the pizzas that were at the back of the oven are now at the front). Return pizzas to the oven and bake for 5-7 minutes longer (until cheese is melted and bubbly). Let sit for 2-3 minutes, then slice in half and serve

Pizzas before the cheese has been added

Finished product. Yum!