2 1/2 teaspoons active dry yeast
1/3 cup warm water
2 1/2 cups tepid water
1/4 cup plus 6 tablespoons extra virgin olive oil
2 tablespoons milk
1 tablespoon plus 1 teaspoon salt
4 1/2 cups all purpose flour
3 cups semolina flour
4 scallions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup thinly sliced almonds
1 teaspoon chili flakes
4 medium zucchinis, sliced into 1/8 inch rounds
1/2 cup fresh ricotta
In a large bowl, combine the yeast and the
warm water and set aside for 15 minutes, until
yeast dissolves and foams. In a medium bowl,
mix the tepid water, 1/4 cup oil, the milk and
the salt. In a medium bowl, combine the all
purpose and the semolina flour and add them
to the yeast mixture, along with the liquid
mixture. With a wooden spoon, combine the
ingredients to form the beginnings of a dough.
Turn out onto a lightly floured board and knead
by hand until the dough is smooth and elastic,
at least 8 minutes. Place the dough in a lightly
oiled bowl, cover tightly with plastic wrap and
allow to rise for 1 hour or until doubled in bulk.
Meanwhile, make the filling. In a 12 to 14 inch saut?pan, heat the remaining oil until smoking.
Add the scallions, garlic and almonds and saut?
2 to 3 minutes, until light golden brown. Add the
chili flakes and zucchini and cook until the zucchini
is very soft, about 10 to 12 minutes, stirring
regularly. Cut the dough into 8 pieces and stretch
each piece into an 8 inch round, which need not
be perfectly round. Place a clean pizza stone in the
oven and preheat to 450F. Divide zucchini mixture
among the 8 rounds of dough, distributing it evenly
and dab a little ricotta on each one. Bake until light
golden brown, about 14 to 16 minutes and serve
hot or at room temperature.