Vegetable Parmesan Flat Bread

For the dough:
Combine all of the dough ingredients in the bowl of your stand mixer, or in a large mixing bowl if doing by hand. Mix with your machine’s dough hook or by hand and continue until it forms into a ball. Then knead dough for a few more minutes. When it’s ready your dough should be smooth and elastic.

Place dough ball in a greased bowl and cover with plastic wrap. Refrigerate for up to 24 hours or if you are going to prepare it now, let it rise at room temperature until doubled in size.

(If you refrigerated it) remove your dough from the fridge and allow it to warm up an hour before rolling out.

Preheat oven to 500°F (or as hot as your oven will go, but not broil).

Sprinkle 2 baking sheets with cornmeal. Divide dough into 2 rounds and roll each into a rectangle and place on prepared baking sheets.

In a small bowl combine minced garlic with olive oil and drizzle a little over each crust, saving some for later.

Layer provolone cheese, zucchini, red onion, tomatoes and spinach over crust. Top with Parmesan cheese, rosemary leaves and another drizzle of olive oil.

Bake for 10-12 minutes, or until the cheese is melted and crust is browned. Serve immediately.