Ingredients:
1 1/2 tsp yeast
1/2 tsp sugar
1 1/2 cups lukewarm water
3 1/2 cups all purpose white flour
1 1/2 tsp salt
1 large egg
3 Tablespoons olive oil
1/4 cup grated Parmesan cheese
asparagus tips - about 20 pieces
prosciutto about 8 thin slices torn into pieces - more or less to taste
arugula - a handful of fresh
Directions:
Sprinkle yeast and sugar into warm water in a small bowl and mix.
Allow to sit for 10 minutes until yeast activates and turns foamy.
Combine flour and salt in large bowl, make a well in the center.
Pour in yeast mixture and beaten egg and gradually work in the flour to make a dough.
Turn out onto lightly floured surface and knead thoroughly until smooth and elastic - at least 5 minutes.
Use only enough flour to prevent the dough from sticking to the surface.
Place in lightly greased bowl, turn dough to coat and cover with a clean cloth.
Allow to rise for 45 minutes, or until doubled in size.
Prepare a 15"x 10" baking sheet by oiling and putting parchment paper.
Stretch dough using your fingertips to fill the pan.
Using a dull knife, cut the dough into quarters.
Work the edges a little with your fingertips to form 4 nice looking pieces.
Cover loosely and allow to rise for about 30 minutes.
Preheat the oven to 350 degrees F.
Use your fingertips to dimple the dough every 2" or so and then brush with remaining oil.
Top with asparagus tips and torn pieces of Prosciutto.
Sprinkle with salt and Parmesan cheese.
Bake about 20 minutes, until the asparagus is tender and the bread is browned with slightly crispy crust.