Food Network: Zucchini and Ricotta Tarts (Sfogliata di Formaggi)

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Zucchini and Ricotta Tarts (Sfogliata di Formaggi)
Copyright 2000, Mario Batali. All rights reserved.

Ingredients
2 1/2 teaspoons active dry yeast
1/3 cup warm water
2 1/2 cups tepid water
1/4 cup plus 6 tablespoons extra-virgin olive oil
2 tablespoons milk
1 tablespoon plus 1 teaspoon salt
4 1/2 cups all-purpose flour
3 cups semolina flour
4 scallions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup thinly sliced almonds

1 teaspoon chili flakes
4 medium zucchinis, sliced into 1/8-inch rounds
1/2 cup fresh ricotta

Directions
In a large bowl, combine the yeast and the warm water
and set aside for 15 minutes, until yeast dissolves and foams.

In a medium bowl, mix the tepid water, 1/4 cup oil, the milk, and the salt.

In a medium bowl, combine the all-purpose and the semolina flour and add them to
the yeast mixture, along with the liquid mixture. With a wooden spoon, combine
the ingredients to form the beginnings of a dough. Turn out onto a
lightly-floured board and knead by hand until the dough is smooth and elastic, at

least 8 minutes. Place the dough in a lightly-oiled bowl, cover tightly with
plastic wrap and allow to rise for 1 hour, or until doubled in bulk.

Meanwhile, make the filling. In a 12 to 14-inch saute pan, heat the remaining oil
until smoking. Add the scallions, garlic and almonds and saute 2 to 3 minutes,
until light golden brown. Add the chili flakes and zucchini and cook until the
zucchini is very soft, about 10 to 12 minutes, stirring regularly. Cut the dough
into 8 pieces and stretch each piece into an 8-inch round, which need not be
perfectly round.

Place a clean pizza stone in the oven and preheat to 450 degrees F. Divide
zucchini mixture among the 8 rounds of dough, distributing it evenly, and dab a
little ricotta on each one. Bake until light golden brown, about 14 to16 minutes,
and serve hot or at room temperature.