Ratatouille Flatbread

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1 cup ricotta cheese

1 medium zucchini, thinly sliced lengthwise 

1 medium yellow squash, thinly sliced lengthwise 

1 red bell pepper, seeded and quartered 

1/2 small red onion, thinly sliced

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

Two 8-ounce pieces naan flatbread 

1 teaspoon fresh oregano 

1 teaspoon fresh thyme 

1/2 teaspoon garlic powder 

1/4 cup sun-dried tomatoes

1/4 cup fresh basil, cut into chiffonade (thin strips)

Red pepper flakes, for sprinkling