Barbecue Vegetable Flatbread

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness. If the dough is resistant, let rest 5 minutes. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the barbecue sauce, cooked vegetables, seasoned tomatoes, grated cheese, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper.

Bake the flatbread, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Transfer the baked flatbread to a cutting board and cut into equal-sized pieces. Enjoy!