Grilled summer veggie flatbread with burrata

Combine the flour, salt, instant yeast and sugar; add the water and olive oil.

Knead with the dough hook on medium about 3 minutes until smooth and slightly tacky.

Oil a baking pan.

Cut the dough in half, knead each into a ball, place in the oiled pan, cover with plastic wrap and let rise about an hour.

Slice the eggplant and zucchini and grill them on an indoor grill pan.

Preheat the oven to 500 with a pizza stone or steel for a good half hour.

Make a tomato salad: chopped tomatoes, basil, parsley, chives, extra virgin olive oil, salt, a little pepper and balsamic.

Flour the surface and roll one dough ball thin into an oval with a rolling pin; place on parchment on a pizza peel.

Slide onto the stone and par-bake 5 minutes, popping any air bubbles with a sharp knife.

Spread with pesto; layer eggplant and zucchini; salt; top with mozzarella and roasted peppers; salt the peppers.

Bake 5 to 8 minutes more, about seven, until crisp.

Rest briefly on a wire rack, then move to a pizza pan.

Top with hot pepper flakes, the tomato salad and burrata; drizzle olive oil on the burrata; finish with basil and more hot pepper.

Cut by rocking the pizza peel back and forth so the toppings stay on.