Cheese, Pancetta, Mushroom, and Herb Flatbread

For the dough: In a large bowl, stir together the flour, sugar and salt. Dissolve the yeast in 200 ml (approximately 1 cup) of lukewarm water and let stand until foamy, about 5 minutes. Add the yeast to the flour mixture and using your hands knead to a smooth dough adding  more water or flour if needed. Place the dough in a lightly oiled bowl, cover and let rise a warm place until doubled in bulk, about 1 hour.

For the toppings: Cook the eggs in a pot of boiling water until hard-cooked, about 8 minutes. Rinse, halve, and remove the ribs and seeds from the peppers and cut into strips. Clean the mushrooms and cut into slices. Heat the oil in a skillet over low heat, add the chile and saute, while stirring for about 5 minutes. Add the mushrooms and saute until the mushrooms give off their liquid,  about 4 minutes. Remove from the heat, drain the liquid and set aside.

Cut the Taleggio into small cubes, peel the garlic and squeeze through a garlic press. Transfer garlic and cheese to a bowl, add half of the herbs and mix. 

Preheat the oven to 220°C (approximately 430°F) Line a baking sheet with parchment paper. Knead the dough again, divide it into 4 equal pieces and roll each out with a rolling pin on a lightly floured surface. The entire sheet of dough should have a diameter of about 24 cm. (approximately 9 1/2 inches) Sprinkle the cheese mixture on top. Scatter the mushrooms and peppers over and top with the pancetta. Bake until the pancetta is crispy and the crust has browned, about 15 minutes.

Meanwhile peel the eggs and cut into wedges.