Asparagus and Red Wine & Tomato Reduction Flatbread
For the flatbread:
1/2 packet instant dry yeast
1/2 cup warm water
1/2 cup warm milk
Roughly mix yeast, water, milk, and flour. Add honey, 1 tbsp olive oil, sugar, and salt. Mix well then transfer to a floured surface. Knead dough while adding flour as you need to for 2 minutes. Shape into a ball and coat with 1 tbsp olive oil. Place into a medium sized mixing bowl and cover with plastic wrap. Allow the dough to rise for 3 hours before placing it back onto a floured surface and and flattening into a 12x8 in. flatbread. Transfer to a baking sheet and allow to rest 15 minutes before baking.
Preheat oven to 450ºF. In a medium-sized skillet, heat olive oil on medium/high heat. Add tomatoes and saute for for 3 minutes. Add wine, garlic, salt, and redder pepper flakes. Raise the heat to high, and cook until liquid has reduced to half. The liquid should also appear thick and slightly syrupy. This should take approximately 5-7 minutes. Keep an eye on the reduction, and don’t allow anything to burn!
Pour the reduction over the flatbread and distribute evenly. Add mozzarella and asparagus. Place into the preheated oven and bake for 8-10 minutes.