In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
Preheat grill to medium.
Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
-The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it! I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.
In a small bowl whisk together all ingredients until emulsified. Set aside.
Grilled Prosciutto Wrapped Asparagus
Preheat grill to medium. Cut each prosciutto slice in half lengthwise, yielding 24 slices. Cut the woody bottom 1-2 inches off of each asparagus spear. Using a vegetable peeler shave off any remaining woody or thick bits from the bottom portion of the asparagus spear so the whole spear is uniform in thickness.
Wrap one piece of prosciutto around each asparagus spear, overlapping just slightly. The prosciutto will stick to itself as it's wrapped. Grill on preheated grill for approximately 8 minutes, turning once or twice to brown on all sides. The exact time will vary depending on the thickness of the asparagus. The asparagus should hold it's shape and still be slightly firm to the bite.
Arrange asparagus on platter. Re-whisk Lemon Pepper Vinaigrette if needed and drizzle over asparagus. Serve immediately with remaining vinaigrette on the side.
Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.