As if it weren’t enough that our dear friends threw us a celebration brunch for Noe’s one year anniversary of coming home this past weekend. As if it weren’t enough that on the menu were eggs from one of their chicken coops and applewood smoked bacon made by another’s daughter’s boyfriend. As if it weren’t enough that the day had the soft, almost peach-colored light you find in Provence. As if all that weren’t enough, we were sent home with a basket full of black walnuts (I’m making nocino . . . the Italian liqueur), lavender, fava beans, homemade muffins, the long-lost Teddy bear, Pinky, and . . . this.

The very same boyfriend—we’ll call him Pat, because that’s his name—who smoked the bacon also cured some pancetta (he’s a chef at Hungry Cat in Santa Barbara, where our friend’s daughter—we’ll call her Ellie, because that’s her name—is a bartender). And we, lucky little beasts, made off with a hunk thanks to Honore. (Have I mentioned how much we love our friends? And their children? And their children’s S.O.’s?)

I keep opening up the fridge just to take a peek, concocting grand plans for its future. Here’s where a smidge of it is going tonight . . .

{ Pancetta, Ricotta and Asparagus Pizza }

I like to double (or quadruple) the dough recipe and freeze the extra portions. Use very thin asparagus spears, or cut thicker ones in half lengthwise.

Dough:
1/2 cup warm water
1 teaspoon dry yeast
1 cup all-purpose flour, divided
1 cup whole wheat flour
1/2 teaspoon sea salt
2 teaspoons extra virgin olive oil

Topping:
1 teaspoon minced fresh thyme
3 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 pound fresh asparagus spears, trimmed
1/2 cup fresh ricotta cheese
1/4 cup shredded mozzarella cheese
1/4 cup shaved fresh Parmigiano-Reggiano

1. To make the dough, combine warm water and yeast with 2 tablespoons flour in a large bowl, let stand 20 minutes. Add remaining flour, salt and oil to yeast mixture and stir until blended. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 minutes), using additional flour if needed (although the dough should feel sticky).

2. Place dough in a large bowl coated with with a light sheen of oil, turning to coat top. Cover and let rise in a warm place, free from drafts, for an hour or until doubled in size.

3. While dough rises, prepare topping. Heat a small skillet over medium heat. Add thyme, pancetta, and half the garlic and sauté 5 minutes or until pancetta is crisp. Stir in 1/8 teaspoon salt and pepper.

4. Preheat oven to 500, preferably with a baking stone (if not, preheat with a sturdy baking sheet). Mix remaining garlic with olive oil.

5. Punch dough down, cover and let rest 5 minutes. Roll the dough into a 12-inch circle on a long piece of parchment paper and place on a baking peel or rimless baking sheet. Brush the garlic olive oil on the dough, spread pancetta evenly over top, and arrange the asparagus on top of that. Sprinkle with ricotta and mozzarella and slide onto pizza stone. Bake for 3 minutes, then gently lift pizza and slide parchment out (discard). Continue baking for another 7 minutes, until crust is golden. Remove from oven and top with shaved Parmigiano-Reggiano.

Serves 3 as a main, 6 as an appetizer