Flatbread with Pancetta, Mozzarella, and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup warm water (100° to 110°) |
1 teaspoon dry yeast |
6.7 ounces all-purpose flour (about 1 1/2 cups), divided |
1/2 teaspoon sea salt |
cooking spray |
1 teaspoon dried thyme |
2 ounces pancetta, finely chopped |
1 garlic clove, minced |
1/8 teaspoon freshly ground black pepper |
1 tablespoon cornmeal |
1 cup very thinly vertically sliced asparagus |
1/4 cup (1 ounce) shredded part-skim mozzarella cheese |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
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 5.6 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 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
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.)
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.
4. Preheat oven to 475°.
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.
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