START TO FINISH: 30 minutes, plus cooling
SERVINGS: 4
Ricotta salata is a firm, dry white cheese with a mild flavor and a distinct saltiness; do not substitute regular (fresh) ricotta cheese, which contains too much moisture and too little salt for this recipe. If you cannot find ricotta salata, queso fresco is a good substitute. The shallot mixture can be made a day ahead and refrigerated for up to two days; bring to room temperature before using.
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 during baking.
3 tablespoons extra-virgin olive oil, divided
2 large shallots, halved lengthwise and thinly sliced (about ½ cup)
2 medium garlic cloves, thinly sliced
1 teaspoon minced fresh rosemary
Two 8-ounce portions pizza dough, warmed to 75°F
4 ounces shredded ricotta salata cheese (1 cup)
½ ounce Parmesan cheese, finely grated, plus more to serve (¼ cup)
Bread flour, for dusting
Semolina flour, for dusting
Kosher salt and ground black pepper
1 tablespoon flat-leaf parsley
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 cool to room temperature.
At least 1 hour before baking, heat oven to 550°F (or 500°F if that’s your oven’s maximum temperature), 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 pepper.
Lay the second dough round on top, leaving a few spots unsealed, 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 (9 to 10 minutes in a 500°F oven).
Using the peel, transfer the pie to a wire rack. Let cool for several minutes, then sprinkle with the parsley and additional Parmesan.