2 flatbreads; 6 servings per flatbread (serving size: 1 slice)

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.

How to Make It

Step 1

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).

Step 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Step 3

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.

Step 4

Place a pizza stone on the bottom rack in oven. Preheat oven to 500°.

Step 5

To prepare toppings, combine 2 1/2 teaspoons oil and garlic in a bowl; let stand 30 minutes.

Step 6

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.

Step 7

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

Step 8

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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