Got this from the Cooking Light magazine April issue. This is so delicious! It says it makes 8 servings but I must admit that DH and I had no trouble eating the whole thing. Yum! Prep time includes rising time for the dough.
Combine warm water(100 - 110 degrees) with yeast in a medium sized bowl; let stand 5 minutes.
After it has proofed for 5 minutes, add 1 cup flour and 1/2 teaspoon salt to yeast. Stir to blend.
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.
You can also knead in a stand mixer until smooth and it climbs up the dough hook.
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.
To make topping:.
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.
Wash and trim asparagus. Unless you have extremely thin asparagus, slice in half or quarters lengthwise to make very thin pieces.
preheat oven to 475 degrees.
Punch dough down; cover and let it rest 5 minutes.
Roll out onto a floured surface into a 10 inch circle. (mine ended up looking rather oblong but it still tasted great!).
Place on a baking sheet that has been sprayed with cooking spray.
Spread pancetta mixture evenly over the top. Place asparagus pieces over top. Sprinkle with mozzarella.
Bake for 10-15 minutes until dough is golden brown on bottom. (the top doesn't get as brown).
While it is baking, make shaves of parmesan cheese using a vegetable peeler.
When flatbread is done, remove from oven and top with parmesan.