Flatbread with Pancetta and Asparagus

Sea salt adds a nice crunch to the topping, but kosher salt works, too. Use very thin asparagus spears, or cut thicker ones in half lengthwise. For a little extra bite, add a sprinkling of black pepper before serving. Enjoy any leftover bread with soup and salad.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• Dough:
• 1/2  cup  warm water (100° to 110°)
• 1  teaspoon  dry yeast
• 1 1/4  cups  all-purpose flour, divided
• 1/2  teaspoon  sea salt
• Cooking spray
• 
  Topping:
• 1  teaspoon  dried thyme
• 2  ounces  pancetta, finely chopped
• 1  garlic clove, minced
• 1/8  teaspoon  sea salt
• 1/8  teaspoon  freshly ground black pepper
• 1/4  pound  fresh asparagus spears, trimmed
• 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
• 1/4  cup  (1 ounce) shaved fresh Parmesan cheese

Preparation

To prepare dough, combine warm water and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup 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 remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the 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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, dough has risen enough.)

While dough rises, prepare topping. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic; sauté 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon salt and pepper.

Preheat oven to 475°.

Punch dough down; cover and let rest 5 minutes. Roll the dough into a 10-inch circle on a floured surface. Place dough on a baking sheet. Spread topping evenly over dough. Arrange the asparagus over topping; sprinkle with mozzarella. Bake at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with Parmesan.

Nutritional Information

Calories:

132 (31% from fat)

Fat:

4.6g (sat 2.1g,mono 0.9g,poly 0.2g)

Protein:

5.8g

Carbohydrate:

16.2g

Fiber:

1.1g

Cholesterol:

9mg

Iron:

1.2mg

Sodium:

373mg

Calcium:

77mg