Carta da Musica with Baby Greens, Carrots, Radishes, and Edible Flowers

Ingredients

DOUGH

• 2/3 cup warm water (105°F to 115°F)
• 1/2 teaspoon active dry yeast
• 1 3/4 cups semolina flour (pasta flour)* plus additional for sprinkling
• 1 teaspoon coarse kosher salt plus additional for sprinkling
• 1/4 cup (about) olive oil
• All purpose flour (for rolling out dough)
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons dried crushed red pepper

SALAD

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 2 cups (packed) baby arugula
• 2 cups (packed) baby spinach leaves
• 2 cups (packed) mixed baby greens
• 8 baby carrots, trimmed, peeled, thinly sliced lengthwise
• 8 Easter Egg radishes or breakfast radishes, trimmed, thinly sliced
• 2 cups stemmed edible flowers** (such as pansies and marigolds)

SPECIAL EQUIPMENT

• Stand mixer
• Unrimmed baking sheet
• Pastry brush

• * Available at some supermarkets and at specialty foods stores and Italian markets.
• ** Available at some supermarkets and at farmers' markets. Use only those flowers that have been grown without pesticides.

Preparation

dough

• Pour 2/3 cup warm water into 1-cup measuring cup; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes.
• Meanwhile, combine 1 3/4 cups semolina flour and 1 teaspoon coarse salt in large bowl of stand mixer fitted with paddle attachment; mix to blend. Add yeast mixture and beat on low speed until incorporated, about 1 minute. Increase speed to medium and beat until dough is smooth and elastic, about 4 minutes (dough will be slightly sticky). Lightly coat medium bowl with olive oil. Form dough into ball and place in oiled bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough stand in warm draft-free area until slightly puffy, at least 2 hours (dough will rise very slightly but will not double in volume).
• Divide dough into 4 equal portions. Roll out each dough portion on work surface sprinkled with all purpose flour to 8-inch round, about 1/16 inch thick. Cover dough rounds with kitchen towel and let rest on work surface 30 to 45 minutes.
• Meanwhile, place heavy large unrimmed baking sheet or pizza stone in oven and preheat to 450°F. Just before placing dough rounds on baking sheet, sprinkle baking sheet in oven with additional semolina flour (to prevent sticking). Using tart pan bottom or large spatula, carefully slide 2 dough rounds, side by side, onto baking sheet and bake until dough rounds are hollow and very puffy in center and feel dry to touch, about 10 minutes. Remove dough rounds from oven. Cool 5 minutes. Using serrated knife or scissors and starting at outer edge of round, cut each dough round horizontally in half, completely but gently separating each round into 2 disks. Repeat baking, cutting, and separating remaining 2 dough rounds. DO AHEAD Can be made 1 day ahead. Store disks airtight at room temperature.
• Preheat oven to 500°F. Arrange 2 dough disks, cut side up, on each of 2 baking sheets. Brush each disk lightly with olive oil. Sprinkle each with chopped rosemary, crushed red pepper, and lightly with coarse salt. Bake until disks are golden brown and crisp, about 2 minutes. Repeat with remaining disks. Place disks on platter.

salad

• Whisk olive oil, lemon juice, and lemon peel in large bowl. Season dressing to taste with salt and pepper. Add arugula, spinach, baby greens, carrots, and radishes to dressing and toss to coat. Divide salad among baked disks. Sprinkle edible flowers over and serve.