Spring Vegetable Flatbread Pizza
[Vegan]

To Make the Dough:

1. In a large bowl, add water and sprinkle with yeast, let mixture sit and proof, until it dissolves and gets foamy, about 5 minutes.
2. Add oil and stir in sugar and salt.
3. Add flour and stir with a wooden spatula to form sticky dough.
4. Oil another large bowl lightly with olive oil and transfer dough to oiled bowl.
5. Cover bowl and let dough rise in a warm spot until doubled in size, about 1 hour.
6. Turn dough onto a lightly floured work surface and knead dough until it becomes smooth and elastic.
7. Divide dough into two equal pieces to make two pizzas.

To Make the Pizza:

1. Preheat oven to 450°F.
2. Gently roll (use a rolling pin) and stretch dough on a lightly floured parchment paper until it’s about 1/8-inch thick.
3. Brush edge of dough with olive oil and spread a few tablespoons (or more) pesto over dough surface, leaving about 1-inch border.
4. Top with prepared vegetables and sprinkle with pepper flakes, dried oregano and or salt as desired.
5. Slide pizza with parchment paper onto a baking sheet and bake flatbread for 15-20 minutes until crust is crisp and browned lightly.
6. While pizza is baking, prepare second dough for baking or freeze for use at a later time.
7. Let pizza cool on wire rack for about 5 minutes, then transfer to a board, cut into slices and serve.