4 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes
1 jalapeno, seeded and chopped
1 1/2 cups canned tomatoes in tomato puree
Zest of 1/2 lemon
Salt
Sunflower oil, for frying
8 ounces calamari rings and tentacles
8 ounces calamari rings and tentacles
1 cup semolina flour
Kosher salt
1/4 cup virgin olive oil
6 ounces pizza dough
1/2 cup loosely packed shredded fontina cheese
2 tablespoons freshly grated Pecorino Romano
Thinly sliced scallions, for garnish
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