INGREDIENTS
1 cup
warm water (100° to 110°), divided
10 oz
bread flour (about 2 cups plus 2 tablespoons)
1
package dry yeast (about 2 1/4 teaspoons)
10 tsp
olive oil, divided
1 tsp
kosher salt, divided
Cooking spray
2 tbsp
yellow cornmeal
12 oz
baby eggplant, cut crosswise into 1-inch-thick slices
1
medium zucchini, cut crosswise into 1-inch-thick slices
1
large red bell pepper, quartered and seeded
3
garlic cloves, minced
2/3 cup
Basic Pizza Sauce
1/4 tsp
freshly ground black pepper
1 cup
shredded fontina cheese
1/4 cup
small mint leaves
2 tsp
fresh thyme leaves