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.