Flatbread with asparagus and pancetta
Sea salt adds a nice crunch to the topping, but kosher salt works, too.
Use very thin asparagus spears, or cut thicker ones in half lengthwise.
For a little extra bite, add a sprinkling of black pepper before serving.
Enjoy any leftover bread with soup and salad.
Dough:
1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
1 1/4 cups all-purpose flour, divided
1/2 teaspoon sea salt
Cooking spray
Topping:
1 teaspoon dried thyme
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shaved fresh Parmesan cheese
To prepare dough, combine warm water and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups;
level with a knife. Add 1 cup 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 remaining flour, 1 tablespoon at a time,
to prevent dough from sticking to hands (the dough will feel sticky).
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, dough has risen enough.)
While dough rises, prepare topping. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic; sauté 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon salt and pepper.
Preheat oven to 475°.
Punch dough down; cover and let rest 5 minutes. Roll the dough into a 10-inch circle on a floured surface. Place dough on a baking sheet. Spread topping evenly over dough. Arrange the asparagus over topping; sprinkle with mozzarella. Bake at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with Parmesan.
Yield: 8 servings (serving size: 1 wedge)
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