Zutaten für Blueberry Pizza
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon baking powder
- Lemon Zest
- 1/2 teaspoon salt
- 1/2 cup whole milk ricotta cheese
- Unsalted Butter
- 1 large egg yolk
- 2 tablespoons ice water
- Pure Vanilla Extract
- 2 1/2 pints fresh blueberries
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Zubereitung von Blueberry Pizza
- **Make the Dough:** In a medium bowl, whisk together 2 1/2 cups flour, 1/4 cup sugar, 1 teaspoon baking powder, zest of 1 lemon, and 1/2 teaspoon salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1/2 cup ricotta cheese, 1 egg yolk, 2 tablespoons ice water, and 1 teaspoon vanilla extract. Add this to the flour mixture and stir with a fork just until the dough comes together when a small bit is pressed between your fingers.
- Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 2 hours or up to 2 days.
- Position a rack in the middle of the oven and preheat to 350°F (175°C). Generously butter a large baking sheet.
- Place the dough on a lightly floured sheet of wax paper. Top with another sheet of wax paper and roll out to a 10-inch circle.
- Remove the top sheet of paper. Carefully transfer the dough, paper side up, to the prepared baking sheet. Remove the remaining wax paper.
- Fold the edge of the dough to create a 1/2-inch rim.
- **Prepare the Filling:** While the crust chills (or before baking if not chilling), in a medium bowl, gently toss 2 pints of blueberries with 1/4 cup sugar and the zest of 1/2 a lemon.
- Bake the crust for 15 minutes.
- Pour the blueberry mixture onto the warm crust.
- Bake for another 45 minutes.
- Top with the remaining 1/2 pint of blueberries and bake for 10 more minutes.
- Remove from the oven and let cool on a wire rack for at least 5 minutes before slicing and serving warm.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
71g
Fat
12g
Carbs
10g
