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Flatbread with Pancetta, Mozzarella, and Asparagus

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings (serving size: 1 wedge)
Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandoline to slice the asparagus, or just cut it into 2-inch pieces.

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

Nutrition Information

  • calories 147
  • fat 4.1 g
  • satfat 2.1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 6.3 g
  • carbohydrate 20.4 g
  • fiber 1.3 g
  • cholesterol 10 mg
  • iron 1.6 mg
  • sodium 339 mg
  • calcium 84 mg

How to Make It

  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 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 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.