Makes 2, each about 8 slices
This a perfect preparation for picnics, buffets, and snacks; it is best when served warm, but also makes a good room-temperature snack at a picnic. Along with a tossed salad, it is a fantastic lunch or brunch. Either of these fillings makes enough for the whole batch of dough, so, if you want to make both and are feeding a crowd, make a double batch of dough.
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, sliced ¼ inch thick
- 1 bunch leeks (about 24 ounces), white and light green parts, sliced into ½-inch-thick half-moons
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1½ cups fresh ricotta
- ½ cup grated Grana Padano
- 1 large egg, beaten
- ¼ cup chopped fresh Italian parsley
Make the pizza dough. While it rises, make the filling.
For the ricotta filling, add the olive oil to a large skillet over medium heat. When the oil is hot, add the onions and leeks, and season with the salt and crushed red pepper. Cook, stirring occasionally, until the onions and leeks are softened, about 10 to 12 minutes. Let cool.
In a bowl, stir together the ricotta, grated cheese, egg, and parsley.
To make the scaccia, preheat oven to 400 degrees. Divide the dough into two equal pieces. On floured parchment, roll one piece into a 10-by-14-inch rectangle with the long side nearest you. Spread half of the filling (for the leek-and-ricotta scaccia, do a layer of onions and leeks, then a layer of ricotta) on the lower half of the rectangle, leaving about 2 inches of space on the bottom and 3 on the top and 2 inches on each end. Fold the ends over, then the bottom to form a lip. Fold the top edge over, and crimp all around. Fold the crimped ends under to form a neat package. Slide the parchment onto a baking sheet, and repeat with the remaining piece of dough and filling, sliding it onto a second baking sheet.
Brush both lightly with olive oil, and cut four or five slits in the top with a sharp paring knife. Bake, rotating the pans from top to bottom halfway through baking time, until the crust is golden and the filling can be seen bubbling through the vents, about 35 to 40 minutes.