Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
This stuffed flatbread is what a “delicate” calzone might be—not doughy or heavy, with a crispy, thin crust.
- Makes4 servings
- Cook Time30 minutes
- Active time plus coolingplus cooling
- 1
Ricotta salata is a firm, dry white cheese with a mild flavor and a distinct saltiness; do not substitute regular (fresh) ricotta cheese, which contains too much moisture and too little salt for this recipe. If you cannot find ricotta salata, queso fresco is a good substitute. The shallot mixture can be made a day ahead and refrigerated for two days; bring to room temperature before using. If your oven only goes up to 500°F, add 2 to 4 minutes to the baking time.
Don’t use the shallot mixture until it is fully cooled. If it is even a bit warm, it will soften the dough, making it difficult to shape and handle. And don’t completely seal the edges of the two rounds of dough; this will cause the bread to puff up.
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