Dough: 1 package active dry yeast 1/4 c. warm water (110° to 115° F) 2 1/2 c. flour 1 tsp. salt 2 Tbsp. olive oil 1/2 c. warm water
Topping: 3 spring garlic (up to 6 inches) slit and sliced fine 5 stalks asparagus, thinly sliced 3 small red potatoes, thinly sliced 3-oz. baby pancetta, julienned, sautéed over low heat and drained on paper towels 7 -oz. Wisconsin Surface-Ripened Brick Cheese, cut into slices 1 Tbsp. fresh thyme (or 1 tsp. dried) 1 Tbsp. red pepper flakes Salt and pepper to taste
To Make Dough: Dissolve yeast in warm water and stir to combine. Set aside for 5 minutes. In a mixing bowl, combine the flour and salt. Add olive oil to yeast/water mixture; add to the flour and salt. Stir well. Add the additional 1/2 cup of water, mix and knead the dough until smooth and satiny, about 8 minutes (a bit less if using an electric mixer). Turn dough out of mixing bowl onto work surface and knead for an additional minute. Place dough in a lightly oiled bowl. Turn dough to coat surface. Cover bowl with plastic wrap and kitchen towel and let rise until double in bulk, about 1 1/2 hours. After dough is doubled in bulk, punch down, form into a ball, brush the top with oil, cover with a towel and allow to rise for one hour. After second rise, roll or stretch dough into a circle 12 to 13 inches in diameter and almost 1/4 inch thick.
To Assemble Pizza: Top the dough with the following ingredients in this order: garlic, asparagus, potatoes, baby pancetta, Brick, thyme, red pepper flakes, and salt and pepper. Just before baking, drizzle toppings with a small amount of olive oil. Bake pizza on lower rack of preheated 475° F oven for 12 to 15 minutes or until golden brown.