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.
Step 1
In a small saucepan over medium, combine 2 tablespoons of the oil and the shallots. Cook, stirring occasionally, until softened and lightly golden, 8 to 12 minutes.
Add the garlic and rosemary, then cook, stirring, until the garlic just begins to color, about 1 minute. Transfer to a heatproof bowl and let cool to room temperature.
At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack.
Step 2
On a counter dusted generously with bread flour, use a rolling pin to roll each portion of dough into a 10-inch round. Spoon the shallot mixture evenly over one of the dough rounds, including the oil, leaving a ½-inch border. Sprinkle with the ricotta salata and Parmesan. Gently press the cheese into the dough and season with black pepper.
Step 3
Lay the second dough round on top, aligning the edges, and press ½ inch from the edge to lightly seal. Using the rolling pin, gently roll the filled dough to a 12-inch round.
Step 4
Lightly dust a pizza peel, rimless cookie sheet or inverted baking sheet with semolina. Transfer the filled dough to the peel and reshape as needed. Using the tip of a paring knife, cut a few steam vents in the top dough layer, making sure not to cut through to the bottom.
Brush the surface with the remaining 1 tablespoon oil and sprinkle with salt. Slide the pie onto the baking steel and bake until well browned, 7 to 8 minutes.
Step 5
Using the peel, transfer the pie to a wire rack. Let cool for several minutes, then sprinkle with the parsley.
