Skillet Kale and Red Pepper Flatbread Pizzas

Steps

1. Make the dough: in a large bowl, whisk the bread flour, semolina, instant yeast and 7 g of the salt. Add the lukewarm water and 10 g of the olive oil and stir into a shaggy dough. This dough is about 67% hydration and 1.8% salt, measured on the combined bread flour and semolina.
2. Knead the dough on a clean counter for 8 minutes until smooth and elastic. Return it to the bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
3. While the dough rises, make the herb sauce: blend the cilantro, mint, lemon juice, 6 g of the minced garlic (one third), 20 g of the olive oil and 1 g of the salt into a loose, spoonable sauce. Set aside.
4. Cook the vegetables: heat 15 g of the olive oil in a large skillet over medium-high heat. Add the red bell pepper and cook 5 minutes until soft and lightly charred. Add the remaining 12 g of garlic, then the kale and spinach with the remaining 1 g of salt, and cook 3 to 4 minutes until wilted and any liquid evaporates. Transfer to a plate and wipe out the skillet.
5. Divide the risen dough in half, cover, and rest 15 minutes. Stretch each half into a 10-inch oval about 1/4 inch thick.
6. Heat the dry skillet (cast iron is best) over medium heat. Brush one side of a dough round with half of the remaining 10 g olive oil, lay it oiled side down, and cook 3 minutes until blistered and golden underneath. Flip it.
7. Quickly spread half the herb sauce on the cooked side, then scatter half the mozzarella, half the kale-pepper mixture and half the queso fresco. Cover the skillet and cook 4 to 5 minutes until the bottom is crisp and the cheese melts.
8. Slide the flatbread onto a rack and repeat with the second dough round, the other half of the remaining olive oil, the remaining herb sauce, mozzarella, kale-pepper mixture and queso fresco.
9. Sprinkle both flatbreads with the red pepper flakes, cool 2 minutes on the rack, and cut each into 6 slices.