Zucchini and Ricotta Tarts (Sfogliata di Formaggi)

1. 1

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

2. 2

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

3. 3

   In a medium bowl, combine the all-purpose and the semolina flour and add them to the yeast mixture, along with the liquid mixture.

4. 4

   With a wooden spoon, combine the ingredients to form the beginnings of a dough.

5. 5

   Turn out onto a lightly-floured board and knead by hand until the dough is smooth and elastic, at least 8 minutes.

6. 6

   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.

7. 7

   Meanwhile, make the filling.

8. 8

   In a 12 to 14-inch saute pan, heat the remaining oil until smoking.

9. 9

   Add the scallions, garlic and almonds and saute 2 to 3 minutes, until light golden brown.

10. 10

    Add the chili flakes and zucchini and cook until the zucchini is very soft, about 10 to 12 minutes, stirring regularly.

11. 11

    Cut the dough into 8 pieces and stretch each piece into an 8-inch round, which need not be perfectly round.

12. 12

    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.

13. 13

    Bake until light golden brown, about 14 to16 minutes, and serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.