Difficulty: Medium - experience needed
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 kosher salt
1 teaspoon dried thyme
2 ounces Prosciutto, 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
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 5.6 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 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 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.)
Heat a small skillet over medium heat. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until pancetta is crisp. Stir in pepper.
Preheat oven to 475°.
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 Prosciutto mixture evenly over dough. Arrange thinly vertically sliced asparagus over Prosciutto mixture; sprinkle evenly with shredded part-skim mozzarella cheese.
Bake flatbread at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.