Roasted Red Pepper Spinach Flatbread Pizzas

Steps

1. Make the dough: in a large bowl, mix the bread flour, instant yeast and salt. Add the lukewarm water and 10 g (about 2 teaspoons) of the olive oil, and stir into a shaggy dough. This is about 65% hydration and 2.2% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
3. While the dough rises, heat the oven to 450°F (230°C). Toss the red bell pepper strips with 10 g of the olive oil on a sheet pan and roast for 20 to 25 minutes until soft and charred at the edges.
4. Make the sauce: blend or mash the roasted red pepper with the tomato paste and oregano until smooth. Set aside.
5. In a skillet over medium heat, warm 10 g of the olive oil and cook the garlic for 1 minute until fragrant. Add the spinach and cook until just wilted, about 2 minutes. Set aside.
6. Raise the oven to 500°F (260°C) with a sheet pan or baking stone inside. Divide the dough in half, cover, and rest 10 minutes.
7. Dust a sheet of parchment with half of the cornmeal. Stretch one dough piece on it into a thin oval about 14 by 9 inches. Repeat with the second piece and the remaining cornmeal.
8. Spread half of the red pepper sauce over each flatbread. Top each with half of the garlicky spinach, half of the zucchini ribbons and half of the mozzarella. Drizzle the remaining olive oil over the zucchini and sprinkle on the red pepper flakes.
9. Slide one flatbread on its parchment onto the hot pan and bake 10 to 12 minutes, until the crust is deep golden and the cheese bubbles. Repeat with the second.
10. Cool each flatbread on a rack for 5 minutes, then cut each into 6 slices.