Love this recipe as is, but also make the dough with different toppings to great success. I made it per recipe first time, but now use my breadmaker's pizza dough setting for the dough. I also spray the outer edge of the dough w/olive oil and sprinkle dash of kosher salt to make crust extra tasty. This is one of my go-to recipes.
Flatbread with Pancetta and Asparagus
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.
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- Calories: 132
- Calories from fat: 31
- Fat: 4.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 5.8g
- Carbohydrate: 16.2g
- Fiber: 1.1g
- Cholesterol: 9mg
- Iron: 1.2mg
- Sodium: 373mg
- Calcium: 77mg
- 1/2 cup warm water (100Â° to 110Â°)
- 1 teaspoon dry yeast
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon sea salt
- Cooking spray
- 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.
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