Flatbread With Pancetta, Mozzarella, And Asparagus Recipe

Name: Flatbread With Pancetta, Mozzarella, And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm water (100u00b0 to 110u00b0); 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

Servings: persons

1/2 cup warm water (100u00b0 to 110u00b0)
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

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 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).
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), 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; saute 5 minutes or until pancetta is crisp. Stir in pepper.
4
Preheat oven to 475u00b0.
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 475u00b0 for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cup warm water (100u00b0 to 110u00b0), 1 teaspoon dry yeast, 6.7 ounces all-purpose flour (about 1 1/2 cups), divided, 1/2 teaspoon sea salt, and more.

Yes, Flatbread With Pancetta, Mozzarella, 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.

Flatbread With Pancetta, Mozzarella, And Asparagus

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