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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light APRIL 2005

  • Yield: 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Flatbread with Pancetta and Asparagus recipe

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