Photo: Randy Mayor; Styling: Cindy Barr
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.

How to Make It

Step 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).

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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)

Step 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.

Step 4

Preheat oven to 475°.

Step 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.

Ratings & Reviews

mmorrison's Review

April 12, 2010
My husband and I absolutely loved this recipe! I followed the instructions exactly, and the results were restraurant-quality. I used my pizza stone to cook it, and I think that made it that much better. Also, a mandolin slicer was most useful in getting those pretty asparagus slices. It really is worth making the crust yourself. I think using a pre-made crust would significantly diminish the quality of this dish. I will gladly make this again.

Laurie18's Review

April 04, 2010
I made this into a pizza and not a flat bread. I did the filling and added to a Mama Mary pizza crust I had on hand. My son thought it was a veg pizza until he bit into it and found Pancetta, which he loves. He went back for thirds on this one.