Flatbread with Pancetta and Asparagus

Ingredients

• 0.3 pound asparagus spears fresh trimmed
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon thyme leaves dried
• 1 teaspoon yeast dry
• 1.3 cups flour all-purpose divided
• 1  garlic clove minced
• 2 ounces pancetta finely chopped
• 1 ounce parmesan cheese fresh shaved
• 1 ounce part-skim mozzarella cheese shredded
• 0.1 teaspoon sea salt 
• 0.5 teaspoon sea salt 
• 0.5 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• measuring cup

Directions

1. 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.
2. 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).
3. 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.)
4. While dough rises, prepare topping.
5. Heat a small skillet over medium heat.
6. Add thyme, pancetta, and garlic; saut 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon salt and pepper.
7. Preheat oven to 47
8. Punch dough down; cover and let rest 5 minutes.
9. Roll the dough into a 10-inch circle on a floured surface.
10. Place dough on a baking sheet.
11. Spread topping evenly over dough. Arrange the asparagus over topping; sprinkle with mozzarella.
12. Bake at 475 for 10 minutes or until crust is golden.
13. Remove from oven.
14. Sprinkle with Parmesan.