1. After the dough has doubled in size, line a baking sheet with Gefen Parchment Paper. Drizzle with olive oil and sprinkle with fine cornmeal.
2. Lightly flour a surface and divide the dough in half. (It will be sticky and loose.) Roll out dough into a very large rectangle and transfer to prepared baking sheet. Press down evenly. Using your fingertips, make several dimples in the dough.
3. Cover and let rise for 30 minutes. Halfway through the rising time, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Once risen, smear dough with ricotta cheese. Pour the sautéed vegetable mixture on top, and spread in an even layer. Sprinkle with feta and mozzarella cheese.
4. Bake for 30 minutes or until the edges are golden. (If it browns too quickly, cover loosely with a sheet of parchment paper.) Remove from oven and brush top again with olive oil. Allow to cool before slicing into squares.