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Ingredients

• 1/2 cup warm water (100° to 110°)
• 1 teaspoon dry yeast
• 6 7/10 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

Description

Salty Italian Bacon And Fresh Asparagus Make This Crisp-chewy Flatbread Unforgettable. Use A Mandoline To Slice The Asparagus, Or Just Cut It Into 2-inch Pieces.

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