Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio) | Christopher Kimball’s Milk Street

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A crispy, cheesy two-ply pizza that is layered, not folded
Milk Street Bowtie Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

30 minutes plus cooling

Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

Free

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.

4

Servings

Tip

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.

30 minutes

plus cooling

3 tablespoons extra-virgin olive oil, divided
2 large shallots, halved lengthwise and thinly sliced (about ½ cup)
2 garlic cloves, thinly sliced
1 teaspoon minced fresh rosemary
2 8-ounce portions pizza dough, warmed to 75°F
1 cup shredded ricotta salata cheese
1/4 cup grated Parmesan cheese
Bread flour, for dusting
Semolina flour, for dusting
Kosher salt and ground black pepper
1 tablespoon flat-leaf parsley leaves
Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    large shallots, halved lengthwise and thinly sliced (about ½ cup)

  • 2

    garlic cloves, thinly sliced

  • 1

    teaspoon minced fresh rosemary

  • 2
  • 1

    cup shredded ricotta salata cheese

  • ¼

    cup grated Parmesan cheese

  • Bread flour, for dusting

  • Semolina flour, for dusting

  • Kosher salt and ground black pepper

  • 1

    tablespoon flat-leaf parsley leaves

201706 22 Cpk 302

Recipe

Pizza Dough

Directions
  1. 01
    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.
  2. 02
    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.
  3. 03
    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.
  4. 04
    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.
  5. 05
    Using the peel, transfer the pie to a wire rack. Let cool for several minutes, then sprinkle with the parsley.
Tip: 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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Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

Get Ready to Cook

4

Servings

30 minutes

plus cooling

Tip

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.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    large shallots, halved lengthwise and thinly sliced (about ½ cup)

  • 2

    garlic cloves, thinly sliced

  • 1

    teaspoon minced fresh rosemary

  • 2
  • 1

    cup shredded ricotta salata cheese

  • ¼

    cup grated Parmesan cheese

  • Bread flour, for dusting

  • Semolina flour, for dusting

  • Kosher salt and ground black pepper

  • 1

    tablespoon flat-leaf parsley leaves

201706 22 Cpk 302

Recipe

Pizza Dough

Step 1 of 5

Cook the shallots and garlic

2
tablespoons extra-virgin olive oil
2
large shallots, halved lengthwise and thinly sliced (about ½ cup)
2
garlic cloves, thinly sliced
1
teaspoon minced fresh rosemary

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 of 5

Roll the dough and press the cheese

Bread flour, for dusting
1
cup shredded ricotta salata cheese
¼
cup grated Parmesan cheese
Ground black pepper

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 of 5

Press the dough together

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 of 5

Bake the pie

Semolina flour, for dusting
1
tablespoon extra-virgin olive oil
Kosher salt

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 of 5

Transfer, cool and serve

1
tablespoon flat-leaf parsley leaves

Using the peel, transfer the pie to a wire rack. Let cool for several minutes, then sprinkle with the parsley.

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