Blueberry Pizza

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This recipe (along with the recipe for the crust) was found in the 2001 cookbook, luscious lemon desserts. Preparation time does not include the time needed for the dough to chill.

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Steps

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For the dough: in a medium bowl , whisk together the flour , sugar , baking powder , zest & salt , then with a pastry cutter , cut in the butter until the mixture resembles coarse crumbs.

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In a small bowl , whisk together the ricotta cheese , egg yolk , water & vanilla extract , then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.

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Shape the dough into a disk , then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.

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Position a rack in the middle of the oven & preheat the oven to 350 degrees f , then generously butter a large baking sheet.

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Place the dough on a lightly floured sheet of wax paper , then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.

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Remove the top sheet of paper , transfer the dough , paper side up , to the prepared baking sheet , & then remove the remaining sheet of wax paper.

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Fold in the edge of the dough to.

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Ingredients

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all-purpose flour, granulated sugar, baking powder, lemon zest, salt, ricotta cheese, unsalted butter, egg yolk, water, pure vanilla extract, blueberries