Flatbread with Pancetta, Mozzarella, and Asparagus

Flatbread with Pancetta, Mozzarella, and Asparagus
13 Ingredients
  • 1/2 cup warm water (100° to 110°)
  • 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
Chronic Conditions
Consume Less
Consume Much Less
Consume Much Less
Consume Much Less
Neutral/Ok
Consume Much Less
Nutrition
158
8% daily value
8 servings
                                       
                                            balanced, low-​sugar
     

Fat

9% 6

Saturated

11% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 19

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

11% 6

Cholesterol

4% 11

Sodium

7% 168

Calcium

6% 56

Magnesium

3% 11

Potassium

2% 88

Iron

10% 2

Zinc

6% 1

Phosphorus

12% 81

Vitamin A

3% 24

Vitamin C

1% 1

Thiamin (B1)

24% 0

Riboflavin (B2)

15% 0

Niacin (B3)

13% 2

Vitamin B6

5% 0

Folate equivalent (total)

24% 94

Folate (food)

- 29

Folic acid

- 38

Vitamin B12

4% 0

Vitamin D

17% 3

Vitamin E

2% 0

Vitamin K

8% 9

Sugar alcohols

- 0

Water

- 40
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