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1
MAKE THE SALAD In a large bowl, combine 1/2 cup of the water with the yeast and sugar and let stand until foamy, about 5 minutes.
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2
Add the remaining 1 1/2 cups of water, 5 cups of the flour and the kosher salt and stir until a stiff, crumbly dough forms.
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3
Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes; add more flour as necessary to prevent sticking.
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4
Divide the dough into 6 pieces and form each piece into a ball.
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5
Lightly brush each ball with olive oil and transfer to an oiled baking sheet.
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6
Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
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7
MAKE THE SALAD Meanwhile, in a small saucepan, combine the 1 cup of olive oil with the garlic and rosemary and cook over moderate heat until the garlic begins to sizzle, 2 minutes.
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8
Remove from the heat; let cool.
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9
Discard the garlic and rosemary.
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10
MAKE THE SALAD Set a pizza stone on the bottom shelf of the oven.
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11
Preheat the oven to 500, allowing at least 45 minutes for the stone to heat.
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12
Alternatively, lightly brush a large baking sheet with olive oil and sprinkle it with cornmeal.
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13
Punch down the balls of dough, cover with plastic and let rest for 15 minutes.
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14
MAKE THE SALAD On a lightly floured surface, working with 1 ball of dough at a time and keeping the rest covered, stretch or roll out the dough to an 8-inch round.
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15
Transfer the dough round to a lightly floured pizza peel.
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16
Brush it lightly with garlic oil and sprinkle with sea salt.
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17
Slide the round onto the stone and bake for 5 to 6 minutes, or until golden.
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18
If using the baking sheet, transfer 2 of the rounds to the sheet and bake for 10 minutes, or until golden.
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19
Remove the baking sheet from the oven and bake the flat breads directly on the oven rack for 2 minutes longer.
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20
Transfer the flat breads to a rack and repeat with the remaining dough.
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21
MAKE THE SALAD In a large bowl, whisk the lemon juice with the mustard and vinegar.
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22
Whisk in the olive oil and season with salt and pepper.
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23
Add the baby greens, herbs and scallions and toss to coat.
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24
Mound the salad onto the flat breads, sprinkle with the goat cheese and serve.
