- 4
Ingredients
- 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
- 2 LARGE SHALLOTS, HALVED LENGTHWISE AND THINLY SLICED (ABOUT 1/2 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
Preparation
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.
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.
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.
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.
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.