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 for more handy tips.

Recipe by Cooking Light April 2007


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

145 calories; calories from fat 27%; fat 4.4g; saturated fat 1.7g; mono fat 2.2g; poly fat 0.4g; protein 6.5g; carbohydrates 21.7g; fiber 2.5g; cholesterol 8mg; iron 1.9mg; sodium 210mg; calcium 72mg.