Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Lia Huber
Recipe by Cooking Light April 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.)

  • 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.

  • Preheat oven to 475°.

  • 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.

Nutrition Facts

147 calories; fat 4.1g; saturated fat 2.1g; mono fat 0.5g; poly fat 0.2g; protein 6.3g; carbohydrates 20.4g; fiber 1.3g; cholesterol 10mg; iron 1.6mg; sodium 339mg; calcium 84mg.
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