Flatbread With Pancetta And Asparagus Recipe

Name: Flatbread With Pancetta And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1/2 cup warm water; 1 teaspoon dry yeast; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; Topping; 1 teaspoon dried thyme; 2 ounces pancetta; 1 garlic clove; 1/8 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1/4 lb fresh asparagus; 1/4 cup shredded mozzarella cheese; 1/4 cup fresh parmesan cheese

Servings: persons

Dough
1/2 cup warm water
1 teaspoon dry yeast
1 1/4 cups all-purpose flour
1/2 teaspoon salt
Topping
1 teaspoon dried thyme
2 ounces pancetta
1 garlic clove
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 lb fresh asparagus
1/4 cup shredded mozzarella cheese
1/4 cup fresh parmesan cheese

1
To make dough:.
2
Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
3
After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
4
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.
5
You can also knead in a stand mixer until smooth and it climbs up the dough hook.
6
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.
7
To make topping:.
8
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.
9
Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
10
preheat oven to 475 degrees.
11
Punch dough down; cover and let it rest 5 minutes.
12
Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
13
Place on a baking sheet that has been sprayed with cooking spray.
14
Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
15
Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
16
While it is baking, make shaves of parmesan cheese using a vegetable peeler.
17
When flatbread is done, remove from oven and top with parmesan.
18
Enjoy!

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dough, 1/2 cup warm water, 1 teaspoon dry yeast, 1 1/4 cups all-purpose flour, and more.

Yes, Flatbread With Pancetta And Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flatbread With Pancetta And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions