Roasted Vegetable Cheddar Flatbread Pizzas

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast, sugar and 8 g of the salt (most of it; the rest is for the vegetables).
2. Add the lukewarm water and 15 g of the olive oil (about 1 tablespoon), and stir into a shaggy dough. This is about 65% hydration and 2% salt.
3. 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.
4. While the dough rises, prepare the vegetables: slice the red bell pepper, zucchini, red onion and mushrooms, and mince the garlic. Shred the cheddar and mozzarella.
5. Heat the oven to 425°F (220°C). On a large sheet pan, toss the red bell pepper, zucchini, red onion and mushrooms with 15 g of the olive oil (about 1 tablespoon), the remaining 2 g of salt and the black pepper.
6. Roast the vegetables for 20 to 25 minutes, stirring once, until tender and browned at the edges. Set aside and raise the oven to 475°F (245°C) with two baking sheets or a pizza stone inside to heat.
7. Stir the garlic into the remaining 10 g of olive oil (about 2 teaspoons) to make a garlic oil.
8. Divide the risen dough in half. On parchment, stretch each half into a thin oval flatbread about 12 by 8 inches, letting it rest a few minutes if it springs back.
9. Brush half of the garlic oil over each flatbread, then sprinkle each with half of the cheddar.
10. Scatter half of the roasted vegetables over each flatbread, then top each with half of the mozzarella and half of the oregano.
11. Slide the flatbreads on their parchment onto the hot sheets and bake for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling and browned in spots.
12. Cool on a rack for 5 minutes, scatter the basil over both, and cut each flatbread into 6 slices.