Flatbread with Pancetta, Mozzarella, and Asparagus

Ingredients

• 1 cup very thinly asparagus vertically sliced
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon cornmeal 
• 1 teaspoon thyme leaves dried
• 1 teaspoon yeast dry
• 1.5 cups flour all-purpose divided
• 1  garlic clove minced
• 2 ounces pancetta finely chopped
• 1 ounce parmigiano-reggiano cheese grated
• 1 ounce part-skim mozzarella cheese shredded
• 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. 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.
2. 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).
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, the dough has risen enough.)
4. Heat a small skillet over medium heat.
5. Add thyme, pancetta, and garlic to pan; saut 5 minutes or until pancetta is crisp. Stir in pepper.
6. Preheat oven to 47
7. 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.
8. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet.
9. Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese.
10. Bake flatbread at 475 for 10 minutes or until crust is golden.
11. Remove from oven.
12. Sprinkle with freshly grated Parmigiano-Reggiano cheese.
13. Cut flatbread into 8 wedges.