Summer Vegetable Ratatouille Flatbreads

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July is winding down and we're getting all anxious and excited for our engagement party this weekend. My family has been busy planning a series of surprises and it's starting to feel like a mini wedding is about to happen.  We're always the ones planning or helping make the parties happen, so i'm pretty excited to get to just hang out with all of our family and friends. It still seems so far away, but I know once fall rolls around it'll seem like the year is in hyper speed, and I'm excited to start posting little bits of planning as we go along. 

Flatbreads have been on our to-cook list for the past few weeks. We've had an abundance of zucchini, yellow squash and tomatoes, which are perfect for ratatouille. Now ratatouille doesn't scream summer to me. We usually have ratatouille-inspired meals during the colder months, but this is quite a different take. The flatbread is crispy, and with the vegetables sliced super thin with fresh ricotta it turns into a light summer pizza. I would say this serves 2-4, depending on how hungry you are. The two of us devoured all of it without any trouble... it's so light that it's really quite easy to finish one on your own, so I'd increase the quantities if you're feeding a bigger group.

Summer Vegetable Ratatouille Flatbread
1 medium zucchini
1 medium yellow squash
1 large onion
1 large tomato
1 small eggplant
1 cup ricotta cheese
1 tbs olive oil
1 tbs oregano
1 tbs garlic powder
salt and pepper

Flatbread
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons dried thyme
3/4 cup water

In a mixing bowl, combine the flour, dried thyme and salt. Slowly add in the water, mixing on low speed until a moist dough forms. *Note, you may need to add more water as you mix, if you notice the dough is feeling too dry, add up to 1 cup total. Once the dough is mixed, form into a round and cover in plastic wrap and refrigerate for 30 minutes to an hour.

for the ratatouille

Using a mandoline slicer or very sharp knife, cut the zucchini, squash, onion, tomato, and eggplant into very thin slices. In a large bowl, toss slices with olive oil, oregano, garlic powder, and salt and pepper and set aside. In a separate bowl, whip the ricotta cheese with salt and pepper.

Preheat oven to 400°. Divide the dough evenly in half and roll out on a floured surface, about 1/8 inch. Place on a baking sheet and pre-bake for 10 minutes. Remove from oven and set aside.

Divide ricotta mixture among each flatbread and top with vegetables, alternating between eggplant, squash, zucchini, tomato and onion. Working one at a time, return pizzas to 400° oven and bake 10 additional minutes. When baking is finished, switch oven to broil, and broil the pizzas until vegetables are crisped, about 2 minutes.