Blueberry Pizza
photo by jkoch960
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
FOR THE CURST
- 315.37 ml all-purpose flour
- 118.29 ml granulated sugar
- 14.79 ml baking powder
- 14.79 ml lemon zest, finely grated
- 0.25 ml salt
- 157.80 ml ricotta cheese
- 29.58 ml unsalted butter, chilled, cut into small pieces
- 1 large egg yolk
- 9.85 ml water
- 4.92 ml pure vanilla extract
-
FOR THE FILLILNG
- 1182.97 ml blueberries, divided (the smaller the better)
- 44.37 ml granulated sugar
- 14.79 ml lemon zest, finely grated
directions
- 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.
- 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.
- Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
- Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
- 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.
- 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.
- Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
- FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
- Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
- Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
- Cut the pizza into wedges & serve warm.
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