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To make dough:.
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Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
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After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
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Turn out onto a lightly floured board and knead until smooth and elastic.(about 8 minutes) Add additional 1/4 cup flour as needed to prevent the dough from sticking to your hands. This is a slightly sticky dough when finished.
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You can also knead in a stand mixer until smooth and it climbs up the dough hook.
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Place in a bowl that has been coated with cooking spray. Turn dough to coat top with spray. Cover and let rise about 45 minutes until doubled in size.
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To make topping:.
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Heat a small skillet over medium heat. Finely chop pancetta. Mince garlic clove. Add pancetta, garlic and thyme to skillet. Saute about 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon each salt and pepper. Set aside.
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Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
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preheat oven to 475 degrees.
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Punch dough down; cover and let it rest 5 minutes.
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Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
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Place on a baking sheet that has been sprayed with cooking spray.
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Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
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Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
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While it is baking, make shaves of parmesan cheese using a vegetable peeler.
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When flatbread is done, remove from oven and top with parmesan.
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Enjoy!
