1 package active dry yeast
1/4 cup warm water (110° to 115° F)
2 1/2 cups flour
1 teaspoon salt
2 tablespoon olive oil
1/2 cup warm water
3 spring garlic (up to 6 inches) slit and sliced fine
5 stalks asparagus, thinly sliced
3 small red potatoes, thinly sliced
3 ounces baby pancetta, julienned, sautéed over low heat and drained on paper towels
7 ounces Wisconsin Surface-Ripened Brick cheese, cut into slices
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon 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 slat. 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.