Zucchini and Ricotta Tarts
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
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 450F.
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 to 16 minutes and serve hot or at room temperature.