Flatbread with Asparagus and Spring Onions
This dough can be made ahead through the first rise, then punched down and refrigerated. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough onto your preheated stone. See "How to Make Pizza" at CookingLight.com for more handy tips.
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- Calories: 145
- Calories from fat: 27%
- Fat: 4.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.4g
- Protein: 6.5g
- Carbohydrate: 21.7g
- Fiber: 2.5g
- Cholesterol: 8mg
- Iron: 1.9mg
- Sodium: 210mg
- Calcium: 72mg
- Dash of sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup plus 3 tablespoons warm water (100° to 110°), divided
- 2 cups plus 3 tablespoons bread flour, divided (about 10 2/3 ounces)
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- Cooking spray
- 2 tablespoons cornmeal, divided
- 2 1/2 teaspoons extravirgin olive oil
- 1 garlic clove, minced
- 4 cups thinly sliced spring onions (about 2 1/2 pounds)
- 1/4 teaspoon salt
- 3 cups (1-inch pieces) asparagus (about 1 pound)
- 3/4 cup (3 ounces) fontina cheese, shredded
- To prepare flatbread, dissolve sugar and yeast in 1/4 cup water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 1/4 cup flour to yeast mixture, stirring with a whisk. Cover and let stand 30 minutes (mixture will be bubbly); uncover. Add 1/2 cup plus 3 tablespoons water to yeast mixture. Add 1 3/4 cups flour, 1 tablespoon oil, and 1/2 teaspoon salt, stirring until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3 tablespoons flour, 1 tablespoon at a time, to prevent dough from sticking to hands (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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 12-inch circle on a floured surface. Place 1 dough circle on a pizza peel sprinkled with 1 tablespoon cornmeal.
- Place a pizza stone on the bottom rack in oven. Preheat oven to 500°.
- To prepare toppings, combine 2 1/2 teaspoons oil and garlic in a bowl; let stand 30 minutes.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add spring onions and 1/4 teaspoon salt to pan. Cover and cook for 20 minutes, stirring occasionally. Uncover and cook for 3 minutes or until golden, stirring frequently.
- Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.
- Brush dough circle with half of the garlic mixture; arrange half of the asparagus and onion mixture over dough, leaving a 1/2-inch border. Top with half of shredded cheese. Slide dough onto preheated pizza stone. Bake at 500° for 9 minutes or until lightly browned. Repeat procedure with the remaining dough circle, cornmeal, garlic mixture, asparagus, onion mixture, and shredded cheese. Serve immediately.
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