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Ingredients
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Flatbread
Ratatouille topping
Shallot jam
Finishing & garnish
Method
Flatbread
- 1
Make dough
In a small bowl combine warm water (about 105–110°F / 40–43°C) with sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- 2
- 3
Shape & pre-bake
Preheat oven to 475°F (245°C) and place a pizza stone or inverted baking sheet in oven to heat. Punch dough down and divide into 2 equal portions for thin crisp flatbreads (or leave whole for thicker). Roll each portion very thin (about 1/8" thick) into oval or round shapes on parchment. Brush lightly with 1 tablespoon olive oil. Dock dough with a fork to prevent bubbling.
- 4
Bake
Slide flatbreads on parchment onto the hot stone/sheet and bake 6–9 minutes until edges are golden and crisp. Remove and let cool on a rack. Keep oven on to heat for finishing if needed.
Ratatouille topping
- 5
Prepare vegetables
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced eggplant and a pinch of salt; cook, stirring occasionally, until it begins to brown and soften, about 6–8 minutes. Transfer eggplant to a bowl to keep separate.
- 6
Cook remaining veg
Add remaining 1 tablespoon olive oil to the skillet. Add diced zucchini, bell pepper, and onion. Sauté until softened and beginning to color, about 6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- 7
Combine & simmer
Return eggplant to the skillet. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, thyme, salt, black pepper, and red pepper flakes. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is slightly reduced and cohesive, 8–12 minutes. Stir in chopped basil at the end. Taste and adjust seasoning.
- 8
Cool slightly
Remove from heat and let the ratatouille cool 5 minutes so it won't make the flatbread soggy when assembled.
Shallot jam
- 9
Caramelize shallots
In a medium nonstick skillet, heat butter and 1 tablespoon olive oil over medium heat. Add sliced shallots and a pinch of salt. Cook, stirring frequently, until softened and beginning to caramelize, about 12–15 minutes. Lower heat if shallots brown too quickly.
- 10
Finish jam
Stir in brown sugar and water and cook 1–2 minutes to dissolve. Add balsamic vinegar and continue to cook until liquid is syrupy and shallots are jammy, about 4–6 more minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Assembly & finishing
- 11
Spread cheese
Spread half of the softened goat cheese or ricotta over each pre-baked flatbread in a thin, even layer, leaving a small border around the edge.
- 12
Top with ratatouille
Spoon an even layer of the ratatouille over the cheese, distributing vegetables so each flatbread has a balanced topping. Do not overload to keep crispness.
- 13
Add shallot jam & bake briefly
Dot or spoon 1–2 tablespoons of shallot jam over each flatbread. Return flatbreads to the oven (475°F / 245°C) for 3–4 minutes to warm toppings and meld flavors, or broil 1–2 minutes watching closely to avoid burning.
- 14
Finish & serve
Remove flatbreads from the oven. Drizzle with 1 tablespoon extra virgin olive oil, scatter torn basil leaves, and finish with flaky sea salt and freshly ground black pepper. Slice into pieces and serve immediately.