Flatbread With Pancetta And Asparagus

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1/2 cup warm water (100° to 110°)

1 teaspoon dry yeast

1 1/4 cups all-purpose flour, divided

1/2 teaspoon sea salt

Cooking spray

1 teaspoon dried thyme

2 ounces pancetta, finely chopped

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 pound fresh asparagus spears, trimmed

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

1/4 cup (1 ounce) shaved fresh Parmesan cheese

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