Slice the tomatoes and squash into 1/2-inch slices. Cut the pepper into 1-inch cubes. Cut each onion into eight wedges. Pour a thin coating of olive oil into two large (cookie-sheet size) pans. Put the vegetables in the pans in a single layer. Put pans in
Dissolve the yeast in 1/4 cup of the warm water and let sit until foamy, about 10 minutes. Add the salt, semolina flour, olive oil, herbs and enough of the unbleached flour to form a stiff dough. Turn dough onto a lightly-floured work surface and knead un
1 pound ricotta cheese 1 cup freshly grated Parmesan cheese (or substitute 1/2 cup canned, grated cheese) 2 eggs 1/2 teaspoon salt
Mix the cheeses, eggs and salt. Set aside.
Punch dough down and divide into two pieces. Roll one piece into a round approximately 16 inches in diameter. Place dough onto a large baking sheet, into a pizza pan or, if you're using a baking stone, onto a sheet of parchment paper. Top dough with chees
Use a peel to slide the pizza onto a baking stone in the oven, or set the pan on the lower rack of the oven. Bake the pizza for 30 minutes, or until golden brown. Cool slightly before cutting.