Garlicky Broccoli and Kale Feta Flatbreads

Steps

1. Make the dough: in a large bowl, whisk the bread flour, whole wheat flour, instant yeast and salt. Add the lukewarm water and 10 g (2 teaspoons) of the olive oil, about a quarter of the total, and stir into a shaggy dough. This dough uses no alcohol of any kind.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and springy, about 70% hydration and 2.25% salt.
3. Rise: place the dough in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
4. While the dough rises, prepare the vegetables: in a bowl, toss the broccoli with 10 g (2 teaspoons) of the olive oil, another quarter of the total. In a second bowl, massage the kale with 10 g (2 teaspoons) of the olive oil, another quarter of the total, until it softens slightly.
5. Preheat the oven with a baking sheet or pizza stone on the lowest rack to 500°F (260°C) for at least 30 minutes.
6. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes, until it springs back slowly when poked.
7. Dust a sheet of parchment with half the cornmeal and stretch one dough ball on it into a 12-inch oval flatbread. Repeat with the second ball on another sheet of parchment and the remaining half of the cornmeal.
8. Brush each flatbread with half of the remaining olive oil, the last 10 g (2 teaspoons), then scatter half the sliced garlic over each.
9. Top each flatbread with half the mozzarella, then half the broccoli and half the kale, and finish each with half the feta and half the red pepper flakes.
10. Slide one flatbread on its parchment onto the hot sheet or stone and bake 10 to 13 minutes, until the crust is deeply golden, the cheese bubbles and the broccoli edges char. Repeat with the second flatbread.
11. Sprinkle half the lemon zest over each hot flatbread, cool on a rack for 5 minutes, then cut each into 6 slices.