Flatbread with Pancetta, Mozzarella, and Asparagus

Flatbread with Pancetta, Mozzarella, and Asparagus
Adapted from find.myrecipes.com
Flatbread with Pancetta, Mozzarella, and Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from find.myrecipes.com

Ingredients

  • 1/2

    cup warm water (100° to 110°)

  • 1

    teaspoon dry yeast

  • 6.7

    ounces all-purpose flour (about 1 1/2 cups), divided

  • 1/2

    teaspoon sea salt

  • Cooking spray

  • 1

    teaspoon dried thyme

  • 2

    ounces pancetta, finely chopped

  • 1

    garlic clove, minced

  • 1/8

    teaspoon freshly ground black pepper

  • 1

    tablespoon cornmeal

  • 1

    cup very thinly vertically sliced asparagus

  • 1/4

    cup (1 ounce) shredded part-skim mozzarella cheese

  • 1/4

    cup (1 ounce) grated Parmigiano-Reggiano cheese

Directions

1. Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 5.6 ounces (about 1 1/4 cups) flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky). 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) 3. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until pancetta is crisp. Stir in pepper. 4. Preheat oven to 475°. 5. Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.

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