Preheat oven to 275 degrees F. Line a baking sheet with parchment paper.

Toss the almonds with liquid smoke and spread them on the baking sheet. Let sit for 10 minutes. Drizzle 1 tablespoon olive oil on the almonds, tossing to coat. Combine the 1 teaspoon flour with ½ teaspoon salt and sprinkle on the almonds, tossing to coat. Bake the almonds for 40-45 minutes or until deeply browned, stirring the almonds every 15 minutes. Remove from the oven and let cool completely.

Combine ½ cup of the smoked almonds with the basil, parsley, garlic, and parmesan in a food processor or blender until well chopped. Add the olive oil while the machine is running and blend until well combined. Season the pesto with salt and pepper and set aside.

Make the flatbread dough. Combine the warm water with sugar and yeast in a large bowl and let sit for 10 minutes or until the mixture is foamy and the yeast is activated. Add the flour, olive oil, and salt, and mix until a rough dough forms. Continue to knead until the dough is smooth, about 6-7 minutes. Cover the bowl with plastic wrap and let rise in a warm area until doubled in size, about 1 hour.

Meanwhile, prepare the toppings. Toss the sliced bell pepper, zucchini, yellow squash, and shallots in ¼ cup olive oil, balsamic vinegar, lemon juice, 1 tablespoon fresh oregano, garlic, red chili flakes, salt and pepper. Let sit for 20 minutes.

Heat 1 tablespoon oil a large saute pan over medium-high heat. Add the cherry tomatoes and cook until the tomatoes are blistered and softened, about 5 minutes. Season the tomatoes with salt and pepper and set aside.

In the same pan, saute the marinated vegetables until they are charred and softened. You may have to cook the vegetables in 2 batches. Keep the vegetables warm.

Increase the oven temperature to 500 degrees F.

Dust a clean work counter with flour. Punch down the dough and roll it out on the counter until it's ¼ inch thick. Transfer the dough onto a sheet pan and spread the smoked almond pesto on top. Bake the flatbread for 8-10 minutes or until golden brown. Remove from heat and top with the cooked vegetables. Drizzle the top with reduced balsamic vinegar, fresh oregano, and a sprinkle of sea salt. Serve immediately.