Spelt Pizza with Grilled Vegetables

Mix the two flours and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble yeast into well.

Pour approximately 1 cup lukewarm water into well and knead with dough hook of a stand mixer to a smooth dough. Cover the dough with a kitchen towel and let rise about 30 minutes in a warm place.

Meanwhile, rinse and dry zucchini, eggplant, and bell pepper. Cut zucchini and eggplant into 1/2-inch slices and cut bell pepper into strips.

Peel the garlic and cut into thin slices.

Rinse thyme, shake dry and pluck the leaves. Mix oil with garlic and thyme. Season with salt and pepper.

Heat a grill pan. Grill vegetables for about 5 minutes, then sprinkle each with garlic-thyme oil.

Divide pizza dough into 4 portions on a floured work surface and roll out each to about 9 inches in diameter.

Place 2 dough rounds on a sheet of parchment paper and use parchment to slide dough onto a parchment-lined baking sheet. Put remaining dough rounds on the parchment paper (used to slide off dough) and set aside.