Grilled Eggplant and Cherry Tomato Herb Flatbreads

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 7 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix to a shaggy dough, about 68% hydration and 2% salt.
2. Knead 8 to 10 minutes until smooth and elastic and it springs back slowly when poked. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a small pot over medium heat, add the garlic and cook 1 minute. Stir in the tomato paste, canned tomatoes, oregano and the remaining 2 g of salt; simmer 15 minutes until thick, then cool.
4. Preheat the grill to medium-high, about 500°F (260°C), and oil the grates. Toss the eggplant, green bell pepper and cherry tomatoes with the remaining 15 g of olive oil and the black pepper.
5. Grill the eggplant and pepper 3 to 4 minutes per side until charred and tender; grill the cherry tomatoes in a grill basket 4 minutes until blistered. Chop the eggplant and pepper into bite-size pieces.
6. Divide the risen dough in half, shape into balls and rest 15 minutes covered. Stretch each into a 12-inch oval about 1/4 inch thick.
7. Lower one dough onto the grates and grill, lid closed, 2 to 3 minutes until the underside is marked and the top bubbles. Flip onto a tray, grilled side up; repeat with the second dough.
8. Spread half the sauce over each grilled side, then top each with half the mozzarella, half the grilled eggplant, pepper and cherry tomatoes, and dollops of half the ricotta.
9. Return each flatbread to the grill over medium heat, lid closed, 4 to 5 minutes until the cheese melts and the crust is crisp and reads about 200°F (93°C) in the center.
10. Cool on a rack 5 minutes, scatter the basil and red pepper flakes over both pizzas, and cut each into 6 slices.