Ratatouille Flatbreads

Time: Overnight, plus 1 hour

Skill level: Intermediate

Ingredients

Flatbread Dough

• 350 g Hayden Flour Mills Artisan Bread Flour
• 220 g Warm water
• 7 g Kosher salt
• 7 g Active dry yeast
• 15 g Fat Gold Blue, plus more for storage container

Tomato sauce

• 2 Tbsp. Fat Gold Blue
• 1 Shallot, finely minced
• 14.5 oz can Bianco DiNapoli Organic Diced Tomatoes 
• Salt, Pepper, & MSG to taste

Ratatouille

• 4 Tbsp. Fat Gold Blue, plus more for drizzling
• 1 Small eggplant, cut into 1 cm cubes
• 1 Yellow squash, cut into 1 cm cubes
• 1 Medium zucchini, cut into 1 cm cubes
• 1 Bell pepper, cut into 1 cm cubes
• 1/2 Tbsp. Burlap & Barrel Flowering Hyssop Thyme
• 1 tsp. Burlap & Barrel Wild Ramps
• 1 tsp. Burlap & Barrel Purple Stripe Garlic
• Salt, Pepper, & MSG to taste
• J.Q. Dickinson Finishing Salt, for finishing

Equipment

• Scale 
• Stand mixer
• Small sauce pan
• Large sauté pan
• Two sheet trays
• Parchment paper

Instructions

Flatbread Dough

1. Mix all ingredients in the bowl of your stand mixer, then attach the dough hook. Mix the dough on speed 4 for 5-8 minutes, until the mixture fully pulls away from the sides and bottom and is attached to the dough hook. 
2. Let proof in the mixing bowl while covered on the counter for 1 hour.
3. Divide the dough into two 300 g sections. Roll each on the counter, using a cupped hand, with a small amount of flour until it forms a tight ball. Place into a lightly oiled container, then place into the fridge to ferment until used. At least 4 hours, up to two days. 

Tomato sauce

1. Add the olive oil and shallots to the cold sauce pan, then place over a medium high heat. 
2. Cook while stirring the pan until the shallots are browning at the edges, then add the can of tomatoes. Bring the pan to a simmer and lower the heat to low/medium-low.
3. Cook for 20-30 minutes, stirring occasionally, until the tomatoes start to become jammy and fall apart. 
4. Remove from the heat and allow to cool while initially sautéing your ratatouille. 

Ratatouille

1. Place your sauté pan over medium-high heat, then add half of your olive oil and eggplant. Cook in one even layer until the bottom starts to brown, then stir and cook until the eggplant has started to soften throughout. Remove to the side.
2. Add the rest of your olive oil, ramps, and thyme. Cook until fragrant then add the rest of your vegetables. Sweat them until softened throughout and starting to have color at the edges. add your eggplants back in and then season to taste with salt, pepper, and MSG.
3. Thoroughly mix then remove from the heat.

Flatbread cooking

1. Preheat your oven to 450°F.
2. Cover your sheet trays with parchment paper, then lightly coat in olive oil. Stretch your dough so that it is covering most of the tray in one even layer. Should be roughly 1/4" thick. 
3. Spoon half of your tomato sauce over your first dough and spread evenly, leaving 1/2" of room at the sides of the dough, then add half of your ratatouille to the top and distribute evenly.
4. Place directly into the oven and cook 15-18 minutes or until the edges of the dough are golden and the vegetables have started to darken. 
5. Repeat with second flatbread,
6. Drizzle with olive oil and sprinkle with more thyme and finishing salt before serving.