Summer Vegetable Flatbread

Ingredients

• 1 tablespoon active dry yeast
• 2 tablespoons plus 1 cup warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• 2 cups tightly packed Swiss chard, washed, dried and stems removed
• 3 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 1 small zucchini, unpeeled, sliced paper-thin
• 1 large green bell pepper, seeded and thinly sliced
• 1 large yellow onion, thinly sliced
• Salt and freshly ground black pepper
• 2 ripe tomatoes, thinly sliced
• 2 teaspoons white wine vinegar
• 1/4 cup pine nuts, toasted