Sheet Pan Ratatouille Pizza

Name: Sheet Pan Ratatouille Pizza
Ingredients: 2 cups (240 grams) bread flour, plus more as needed; 1 3/4 cups (180 grams) whole wheat flour; 1 1/2 tablespoons sugar; One 1/4-ounce packet (2 1/4 teaspoons) instant dry yeast; 1 1/2 teaspoons kosher salt; 1 1/2 cups (355 grams) warm water (90 to 110 degrees F, just warm to the touch); 3 tablespoons extra-virgin olive oil, plus more for the bowl; 2 small heads garlic, peeled (about 1/2 heaping cup cloves); 2 sprigs fresh rosemary plus 2 teaspoons chopped; 2 sprigs fresh thyme plus 2 teaspoons chopped; 1 dried bay leaf; 1 cup extra-virgin olive oil; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons extra-virgin olive oil; 3 plum tomatoes (12 ounces/340 grams), thinly sliced; 1 small Italian eggplant (8 ounces/225 grams), thinly sliced crosswise; 1 small orange bell pepper, seeded and cut into thin strips; 1 small yellow squash (6 ounces/170 grams), thinly sliced crosswise; 1 small zucchini (6 ounces/170 grams), thinly sliced crosswise; Kosher salt; 1/2 cup prepared marinara or other smooth tomato sauce; One 8-ounce/225-gram burrata, drained well; 1/2 cup fresh basil leaves, roughly torn; 1 cup baby arugula; Freshly grated Parmesan, for sprinkling; Flaky salt, for sprinkling