Ratatouille Flatbread

• 1 organic pizza dough, thawed to room temperature
• 1 Tbsp corn meal
• olive oil
• 10-12 (1/4-inch) slices eggplant
• 10-12 (1/4-inch) slices zucchini
• 1 bell pepper, cut into 1/4-inch rings
• 2-3 heirloom tomatoes, cut into 1/4-inch slices
• thinly sliced red onion, separated into rings
• salt and pepper
• handful fresh basil, some whole leaves and some julienned

1. Preheat oven to 400°F. Brush a large pizza pan or baking sheet with olive oil and sprinkle with a thin layer of corn meal. Stretch the dougn to desired thickness then place on the pan. 

2. Brush top of crust with olive oil.  Bake for 5 minutes or until lightly golden on the edges. Remove from oven and brush the crust with a little more olive oil.

3. Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Return to oven for 10 more minutes.

4. Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper.

5. Bake again for 5 minutes or until the crust is golden brown and the vegetables are tender. Before serving, top with the basil.