Preheat oven to 500 degrees. Place pizza stone in oven while you prepare the pizzas.
In a medium saucepan over a medium heat, crisp up pancetta. The process is the same as cooking bacon. Start in a cold pan and slowly render the fat. When the pancetta is crisp, remove with a slotted spoon and drain on a paper towel. Drain all but ½ tablespoon of grease.
Toss asparagus and leeks into the same pan. Sauté until bright green, about 2-3 minutes. Season with salt. Remove from pan. Add shrimp (if there is no grease left use a little olive oil). Sauté shrimp until just pink, about 30 seconds per side.
Spread half of ricotta on each flatbread. Top with pancetta, asparagus, leeks, and shrimp. Bake for 5-7 minutes until bread is crisp and asparagus is slightly charred.
Remove from oven and sprinkle with parmesan cheese and drizzle with olive oil.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ricotta-pizza-with-crispy-pancetta-asparagus-and-shrimp/