Join! 12 weeks for $1

A crispy, cheesy two-ply pizza that is layered, not folded

Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

30 minutes plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)

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

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.