Blistered Pepper and Zucchini Skillet Flatbreads

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix into a shaggy dough. This is about 68% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Return it to the bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, prepare the topping: slice the bell pepper, zucchini and garlic, shred the mozzarella and tear the basil.
4. Heat 15 g of the olive oil in a large cast-iron skillet over medium-high heat. Add the bell pepper and cook 6 minutes until blistered in spots. Add the zucchini, garlic, the remaining 2 g salt and the oregano and cook 4 minutes more until just tender. Transfer to a plate and wipe out the skillet.
5. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes. Press and stretch each ball into a round about 11 inches (28 cm) across, or to fit your skillet.
6. Heat the dry skillet over medium-high heat. Lay in one dough round and cook 3 minutes until the bottom is browned and bubbles form on top. Flip, brush the browned side with half of the remaining 10 g olive oil.
7. Scatter half the mozzarella over the flatbread, then half the pepper-zucchini mixture, half the Parmesan and half the red pepper flakes. Cover the skillet, lower heat to medium, and cook 4 to 5 minutes until the cheese melts and the bottom is crisp and the center reaches about 200°F (93°C).
8. Slide onto a rack and repeat with the second dough round, the remaining olive oil, mozzarella, vegetables, Parmesan and red pepper flakes.
9. Cool each flatbread on a rack for 5 minutes, scatter with the basil, and cut each into 6 slices.