Semolina Pan Pizzas with Mushrooms, Kale and Cream Cheese

Steps

1. In a large bowl, whisk the bread flour, semolina, instant yeast, sugar and salt. Add the lukewarm water and mix to a shaggy dough; rest 10 minutes, then knead 8 minutes until smooth and elastic. This is about 73% hydration and 2% salt.
2. Cover and let the dough rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. Plan the olive oil in three parts: one third for the pans, a little under half for the garlic oil, and the rest (about a quarter) for the mushrooms.
4. Coat two 10-inch cast-iron skillets or 9x13-inch pans with the pan portion of olive oil, half in each. Divide the dough in half, press each piece into a pan, rest 15 minutes, then stretch to the edges. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
5. While the dough proofs, make the garlic oil: warm the garlic-oil portion of olive oil with the garlic over low heat for 3 minutes until fragrant but not browned; set aside.
6. Heat the mushroom portion of olive oil in a large skillet over medium-high heat. Cook the mushrooms 7–8 minutes until browned and dry, add the kale and cook 2 minutes until wilted. Stir in the oregano, rosemary and black pepper; let cool slightly.
7. Place a rack in the lower third and preheat the oven to 475°F (245°C).
8. Brush half the garlic oil over each dough. Top each with half the mozzarella, then half the mushroom-kale mixture.
9. Dot half the cream cheese in small spoonfuls over each pizza, then sprinkle each with half the Parmesan.
10. Bake 18–22 minutes, until the cheese is bubbling and browned in spots, the edges are deep golden and crisp, and the crust registers 200°F (93°C) in the center.
11. Run a spatula around the edges, slide the pizzas onto a rack and cool 5 minutes. Sprinkle with the red pepper flakes and cut each pizza into 6 slices.