1. Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add about 1 1/4 cups flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough* until smooth and elastic (about 8 minutes) ; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)
3. Heat a small skillet over medium heat. Add thyme, Aidells Chicken Apple Sausage, and garlic to pan; sauté 5 minutes or until sausage is browned. Stir in pepper.
4. Preheat oven to 475°.
5. Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. If using a sauce, spread thin layer evenly over dough then spread sausage mixture evenly over dough. Arrange thinly vertically sliced asparagus over sausage mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475° for 10 minutes, (6 min for pre-made crust) or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges.

*Electric mixer can be used.